Thursday, 1 April 2021 / Topics:
Ingredients: (Serves 4)
1 Tablespoon olive oil
1kg Butternut pumpkin, peeled and cut into 2cm dice
1 Brown onion, diced
4 Garlic cloves, thinly sliced
Thumb-sized pieces of ginger, thinly sliced
½ Bunch of coriander, stems chopped, leaves picked
1 Lemongrass stalk, bruised
4 Kaffir lime leaves, bruised
500mL Reduced-salt vegetable stock
400mL Coconut milk
Pinch of salt
4 Thick slices of wholemeal sourdough
1 Long red chilli, thinly sliced
1. Heat oil in a large stockpot over medium heat. Cook pumpkin for 4-5 minutes or until starting to soften and colour. Add onion and cook for a further 3-4 minutes or until soft and translucent. Add garlic, ginger, coriander stems, lemongrass and kaffir lime leaves. Cook for one minute or until fragrant. Pour in 400mL of stock. Bring to the boil, then reduce heat to medium-low and simmer for 15-20 minutes or until pumpkin is tender.
2. Remove lemongrass and kaffir lime leaves. Blend soup until smooth using a stick blender. Stir in coconut milk and remaining stock if necessary, to achieve the perfect soup consistency. Season with a pinch of salt. Return soup to medium heat until warmed.
3. Toast bread if desired. Divide soup between serving bowls. Finish with coriander leaves and chilli.