Pumpkin Coconut Soup

Anyone who enjoys Thai food is going to instantly fall in love with this Pumpkin Coconut Soup.  It is full of flavor, good natural ingredients and is a great healthy meal at any time of the day.  I love to add some prawns on top if having it for dinner.  It’s a great soup to take to work for an easy lunch on the go too.

If you love Soup like me, why not take a look at my Brazillian Prawn Soup it is truly delicious.  And, if you like it hot –  check out Spicy Red Lentil Soup from my friends over at Pepper Scale.

PUMPKIN AND COCONUT SOUP – THAI RECIPE

Ingredients

1 medium sized pumpkin

2 tbsp. olive oil or coconut oil

4 garlic cloves

1 large onion

2 inches ginger

4 mild green chillis

1 lemongrass stalk

1 tbsp. fish sauce

1.5 litre chicken stock (you can also use vegetable or fish stock if desired)

400g tin coconut milk

100g creamed coconut

Juice of 1 Lime

Small handful fresh coriander

Some Lime chunks, and coriander to serve.

Salt and Pepper

Instructions

  • Preheat oven to 190C/375F
  • Cut the pumpkin into large chunks and remove the seeds, then place on a large baking tray (you DO NOT need to remove the skin)
  • Drizzle over 1 tbsp. oil and a large pinch of salt then bake in the oven for 30 minutes
  • In a large pot add 1 tbsp. oil and add chopped onion and garlic, grated ginger, chopped chillis and lemongrass (cut in half)
  • Cook the potted ingredients on a medium heat for 5 minutes stirring occasionally until becoming fragrant.
  • Add the fish sauce to the pot and turn heat to low and add the chicken stock.
  • When the pumpkin’s time is up (poor guy) add to the soup pot and cook for 10 minutes
  • Add the coconut milk, creamed coconut, and handful of coriander then bled the soup using a handheld blender.
  • Stir in the Lime juice, taste the soup then season with Salt and Pepper accordingly.
  • Serve with some lime chunks and chopped coriander.