Ingredients
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- 1 clove garlic, chopped
- 4 shallots, or 1 small onion, chopped
- 2 small fresh red chilli peppers, chopped
- 1 tablespoon chopped lemon grass
- 1.5 litres chicken or vege stock
- 4 cups peeled and diced pumpkin
- 1 ½ cups unsweetened coconut milk
- 1 handful fresh basil leaves, roughly torn
- 1 handful fresh coriander (stalks and all) roughly chopped
- Fish sauce – a couple of splashes
- Pinch of salt and crack of pepper
SPICED PUMPKIN SOUP
Method
- In a medium saucepan, heat oil and butter over low heat
- Cook shallots, chilli, and lemongrass in oil until fragrant (be careful not to burn the garlic), add the pumpkin and garlic and cook for a further 5 minutes
- Stir in chicken stock and coconut milk; bring to a boil
- Cook until pumpkin is tender
- Add the basil and coriander and blend the soup in batches to either a smooth or slightly chunky consistency, whichever you prefer
- Serve
Comments
This is yet another great recipe for the humble pumpkin. This recipe has a little spice to liven up the cold nights.
Thank you to Rosedale Orchards for supporting this demonstration.
To download a printable version of this recipe click here
