Sunday, 2 March 2014

Coconutty lemongrass, chilli and lime pumpkin soup

Super exciting news, well it's not mega news because I have had it booked for ages...but now it's actually here. I am off to New Zealand in 1 week wahooo! So ridiculously excited, two weeks in what looks like the coolest country ever. Me and two friends are travelling over for a friends wedding just outside Wanaka and the whole trip just sounds way too cool. As soon as we get there we are off to go surfing with dolphins for the hen doo! And it's going to be hot!

I am hoping that this will be my last wintery post since when we get back to the mountains spring should be creeping up. So voila, yummy thai style pumpkin soup to keep all you cold people warm!

Serves 6

2 tbsp coconut oil
4 small shallots, thinly sliced
3 big garlic cloves, thinly sliced
4 lemongrass stalks, peeled and finely chopped
1 birdseye chilli, chopped
2 skinny thumb sized pieces of ginger, peeled and chopped
1 tsp ground cumin
1 tsp ground coriander

2kg pumpkin, peeled and chopped roughly into 2cm sized chunks
500ml coconut milk
about 2-3 cups water
1 bunch coriander, chop stalks and leaves
2 tbsp fish sauce
1 lime zested, and juiced
Salt and pepper

Grab yourself a big saucepan thats going to fit everything in and on a medium heat fry off the shallots gently with the coconut oil.

When nice and soft add everything in the top list and cook off for about 5 minutes until nice and fragrant smells are wafting up your nose. Then chuck in the pumpkin, give it all a stir and add the water, coriander stalks, coconut milk, fish sauce and some seasoning.

Stick a lid on it and leave to simmer until the pumpkin is totally soft. Using a hand blender whizz it all up with the rest of the chopped coriander until it's all velvelty and smooth.

Check the seasoning and add the lime zest and juice. Serve with either some more chopped coriander or some black sesame seeds. Bon Appetit!

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