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Thai Pumpkin Soup
It’s been grey skies and non-stop rain here in Dubai this week, which inspired me to make soup. That’s a lie, it actually inspires me to watch Netflix and do sweet FA, but this is a food blog so that’s probably not going to cut it around here. So here is a delish soup that I did make, inspired or not. Feel free to add more chillies if you want it spicier. It also freezes well.
- 1.5 litres of stock (veg or chicken)
- 1 medium butternut pumpkin (about 1kg)
- 1 large sweet potato (about 900g)
- 1 medium onion (roughly diced)
- 2 tablespoon coconut oil
- 1 red chilli (finely diced)
- 2 lemongrass stalks (trimmed and bruised with mallet)
- zest and juice of one lime
- thumb size knob of ginger (grated)
- 1 can coconut cream (400ml)
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 2 tablespoons coconut sugar
- 3 teaspoons fish sauce
- Salt and pepper
- Fresh coriander to garnish
Peel and chop the pumpkin and sweet potato into large cubes.
Heat oil in large pot over medium heat. Add onion, chilli, ginger and cook for a couple of minutes, softening onion.
Add lemongrass, pumpkin and sweet potato, then cover with stock.
Bring to the boil, then lower heat to a simmer until veg is cooked through.
Remove from heat and take out the pieces of lemongrass.
Blend with a stick blender in the pot.
Place back on a low heat and add the spices, lime juice and zest, and coconut cream and combine.
Add the sugar, fish sauce and salt and pepper to taste.
Serve warm garnished with a drizzle of coconut cream and fresh coriander.
