SPICY PUMPKIN & CORIANDER SOUP

SPICY PUMPKIN & CORIANDER SOUP

A spicy comforting soup of earthy sweet pumpkin and fresh coriander, which are balanced beautifully together with aromatic Thai flavours and rich creamy coconut milk. A heart-warming soup perfect for a cold night.

In our house, only I like to eat pumpkins, and so every October when we are in full blown pumpkin season I try coming up with different ways to get my children and husband to eat pumpkin. Trust me when I say it has been a near impossible task, but there have been a few winners which I can’t wait to share with you all, starting with this delicious soup.

It is very different to the more traditional pumpkin soups and is bursting with flavour. It is so easy to make and when you serve this up everybody will think that you have been slaving over this for ages  due to the intense and complex flavours. Thai touches of aromatic lemon grass, kaffir lime leaves, galangal, warm ginger, tangy lime, piquant  chillies alongside the deep earthy notes of fresh coriander and sweet rich pumpkin are all combined beautifully in velvety coconut milk resulting in a soup that is earthy, sweet, spicy, sour, velvety and just plain delicious. This is now one of my go to autumnal soups which everybody, pumpkin lovers and haters, thoroughly enjoy as the fragrant spice and earthy creaminess warm your insides whilst your taste buds explode with flavour.

SPICY PUMPKIN & CORIANDER SOUP

October 27, 2018
: 4
: 10 min
: 20 min

A spicy comforting soup of earthy sweet pumpkin and fresh coriander, which are balanced beautifully together with aromatic Thai flavours and rich creamy coconut milk. A heart-warming soup perfect for a cold night.

By:

Ingredients
  • ½ cup (1 medium) onion, finely chopped
  • 1 tbsp garlic, crushed
  • 2 tbsp oil
  • 1 long red chillies (red cayenne pepper / aleva chilli)
  • 1 green birds eye chilli
  • 2 cups (60g) fresh coriander
  • Thumb size (15g) galangal
  • 1 lemongrass stalk
  • ¾ thumb size (10g) ginger
  • 2 large kaffir lime leaves
  • 1 tsp cumin powder
  • ½ tsp salt
  • 1 ¾ cup (400g) pumpkin puree (fresh or canned)
  • 1 cup (250ml) water
  • 1 ¾ (420g) cup coconut milk
  • 2 tsp palm sugar (can replace with brown sugar)
  • ½ tbsp soya sauce
  • Garnish with coconut milk, fresh chopped red chillies and coriander, coconut flakes and pumpkin seeds
Directions
  • Step 1 In 1 tbsp oil cook the onion and garlic until the raw smell has gone, and onions are soft.
  • Step 2 In a blender combine the cooked onions and garlic, chillies, coriander, galangal, lemongrass, ginger and kaffir lime leaves. Blend into a smooth paste.
  • Step 3 Heat remaining 1 tbsp of oil, stir in the paste. Cook thoroughly on medium for at least 5 minutes, stirring regularly.
  • Step 4 Stir in the cumin powder and salt. Cook for 1-2 minutes.
  • Step 5 Add in the pumpkin puree and cook for 2-3 mins stirring regularly.
  • Step 6 Add water and coconut milk, bring to boil and then reduce heat to low.
  • Step 7 Stir in palm sugar and soya sauce. Leave to simmer for upto 10 minutes so that all the flavours can infuse.
  • Step 8 Serve with a swirl of coconut milk, fresh chopped red chillies and coriander as well as coconut flakes and pumpkin seeds.
  • Step 9 Enjoy x



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