Easy step to make delicous spicy pumpkin and coconut soup. . . . .
a) 1 small fresh red chilli, seeded and chopped. . . . . .
b) 1 stem lemon grass, white part only, sliced. . . . .
c) 1 teaspoon ground coriander. . . . .
d) 1 tablespoon chopped fresh ginger. . . . .
e) 2 cups (500ml) vegetable stock. . . . .
f) 2 tablespoon oil. . . . .
g) 1 onion, finely chopped. . . . .
h) 800g pumpkin flesh, cubed (see note). . . . .
i) 1 1/2 cups (375ml) coconut milk. . . . .
j) 3 tablespoon shopped fresh coriander leaves. . . . .
k) 2 teaspoons shaved palm sugar or soft brown sugar extra coriander leaves, to garnish. . . . .
How to do
Place the chilli, lemon grass, ground coriander, ginger and 2 tablespoons vegetable stock in a food processor, and process until smooth. . .
Heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes. Add the spice paste and cook, stiring, for 1 minutes. . .
Add the pumpkin and remaining vegetable stock. Bring to the boil, then reduce the heat and simmer, covered, for 15-20 minutes, or until the pumpkin is tender. Cool slightly then pocess in a food processor or blender until smooth. Return to the cleaned pan, stir in the coconut milk, coriander and palm sugar, and simmer until hot. Garnish with the extra coriander leaves. . .
Note: You will need to buy 1.5kg pimpkin with the skin on to yield 800g flesh. . .