Pumpkin Soup
A warm, Thai inspired pumpkin soup that's full of flavour.
Equipment
- Soup Maker (Optional)
Ingredients
- 480 grams Pumpkin (chopped into 1 inch pieces) about 3 ½ cups
- 1 Green Chilli
- 1 tbsp Grated Ginger
- 1 Onion medium
- 3 Garlic Cloves
- 3 cups Vegetable Stock
- Salt as needed
- 2 Kaffir Lime Leaves
- ½ cup Coconut Cream
Instructions
- Begin by preparing your vegetables. Chop the pumpkin into 1 inch cubes. Roughly chop the onions and crush the garlic with the back of the knife. Grate the ginger. Discard the centre vein and roughly tear up the kafir lime leaves.
- In a small pan, add the oil and once hot add the onions. Sauté for 2 minutes.
- Add the garlic and sauté for 30 seconds.
- Add the pumpkin, ginger, chilli, kaffir lime leaves, onions and garlic to the soup maker along with 3 cups of stock.
- Close the soup maker and select the smooth mode.
- Let the soup maker do its thing for 21 minutes!
- Once the soup maker is done, open lid, add the coconut cream and mix well.
- Check and adjust the seasoning.
- Serve immediately with your choice of garnish.
- Enjoy!
Notes
If you don't have a soup maker, simply boil the vegetables in a large pot for 15-20 minutes until the pumpkin is soft. Blend once it's cooled down slightly. Pour the blended soup back into the pot and reheat before serving.