Thai pumpkin, lemongrass and coconut soup
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Time to make:
$4.26 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 900g butternut pumpkin flesh (from about 1.2kg pumpkin), cut into 1.5cm-cubes
- 3 stalks lemongrass (inner white part only), finely chopped
- 1 brown onion, finely diced
- 1/2 bunch coriander roots, chopped
- 2cm piece ginger, peeled, chopped
- 5 cloves garlic, thickly sliced
- 1 long red chilli, deseeded, sliced
- freshly ground pepper, to taste
- 375ml can Carnation Light & Creamy Coconut Flavoured Evaporated Milk
- 800ml White vegetable stock (click here for recipe)
- 2 kaffir lime leaves (optional)
- coriander leaves, shredded, to serve
- 4 slices sourdough toast, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place a large saucepan over high heat and spray with oil. Add pumpkin flesh and cook for 6–7 minutes, or until golden brown. Add lemongrass, onion, coriander roots, ginger, garlic, chilli and pepper. Stir and reduce heat.
Step 2 Reserve 1/4 cup of the coconut milk for serving. Once onion has softened, add remaining coconut milk, White vegetable stock and lime leaves.
Step 3 Simmer soup for 10-20 minutes, or until pumpkin and onion are soft. Remove lime leaves, then puree soup with a hand-held blender, until smooth. Serve with a swirl of the remaining coconut milk and coriander leaves.
Click here for more information and tips on making stock.
About this recipe
First published: August 2012