Thai Pumpkin Soup
This Thai pumpkin soup is perfect for winter! Made with pumpkins, coconut cream, and a touch of Thai spices and herbs, it is comforting, healthy and delicious. A staple in Mana kitchen and one of guests’ favourites!
Ingredients:
Serves 6
Prep time: 30 minutes
Cooking time: 40 minutes
Prep time: 30 minutes
Cooking time: 40 minutes
- 1 medium pumpkin
- 4 stalks of lemon grass
- 4 kaffir lime leaves
- 2 large onions
- 2 tbsp grated ginger
- 4 garlic cloves
- 500ml coconut cream
- 2 tbsp coconut oil
- salt & pepper
- stock
- tamari
Instructions:
- Peel the pumpkin and cut it into chunks
- Make a lemon grass tea with lemon grass and 2 litres of water
- Chop up onions and garlic
- Grate ginger
- Sauté onions, garlic and ginger with coconut oil
- Add pumpkin chunks and cover with lemon grass tea
- Add Kaffir leaves
- Boil for 30 minutes
- Remove kaffir leaves and blend the soup
- Add coconut cream
- Season with salt & pepper, stock and tamari
- Sprinkle coriander leaves before serving (optional)
Note:
*Roasting the pumpkin beforehand will add more depth to the flavour.
Recipe by Maria Drum (Mana Cook).
Recipe by Maria Drum (Mana Cook).
