Thai Pumpkin Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 500 ml coconut milk
• 500 ml chicken stock or 500 ml vegetable stock (or 1 bouillon cube dissoved in 500 ml water)
• 400 g fresh pumpkin, in cubes (peeled, cleaned, and without seeds)
• 1 hot pepper, finely chopped,with or without seeds according to your heat tolerance (red jalapeno is nice for the color)
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 lime, zest of
• 3 lemongrass, stems tender part only,finely chopped
• 1 lime, juice of
• salt and pepper, to taste
• chopped cilantro, for garnish (optional)

Recipe

• 1 add the coconut milk and the stock to a large cooking pan, and bring to the boil.
• 2 add the pumpkin, hot pepper, shallots, garlic and lime zest.
• 3 when the mixture returns to the boil, reduce the heat and simmer for approximately 10 minutes, uncovered, or until the pumpkin is cooked and softened.
• 4 at this point you can refrigerate and finish the dish later if desired.
• 5 puree the mixture with a hand blender or in a food processor.
• 6 add the lemongrass, and bring the mixture again up to the boil, then reduce the heat and simmer for 10 minutes.
• 7 take the pan off the heat, add the lime juice and add salt and pepper, if needed.
• 8 serve immediately, garnished with chopped cilantro, if desired.