Name: Thai-style pumpkin soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 60 gram butter, chopped; 1 onion, chopped; 1 tablespoon grated ginger; 2 clove garlic, crushed; 600 gram pumpkin, peeled, chopped; 3 cup chicken stock; 1 lemongrass stem, bruised; 1 small red chilli, finely chopped; 2 coriander roots, washed, chopped; 400 millilitre can coconut milk; 100 gram rice stick noodles; fish sauce, brown sugar, to taste (about 1-2 tablespoons of each); beansprouts, sliced red chilli, coriander leaves, to serve

Thai-style pumpkin soup

Add some spice to your winter warmer with this Thai-style soup. The pumpkin is enhanced by chilli, lemongrass and coriander while a sprinkling of beansprouts keeps this dish feeling fresh.

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Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

60 gram butter, chopped

1 onion, chopped

1 tablespoon grated ginger

2 clove garlic, crushed

600 gram pumpkin, peeled, chopped

3 cup chicken stock

1 lemongrass stem, bruised

1 small red chilli, finely chopped

2 coriander roots, washed, chopped

400 millilitre can coconut milk

100 gram rice stick noodles

fish sauce, brown sugar, to taste (about 1-2 tablespoons of each)

beansprouts, sliced red chilli, coriander leaves, to serve

Method

1.In a large saucepan, heat butter on medium. Saute onion, ginger and garlic 2-3 minutes, until tender.

2.Add pumpkin, stock, lemongrass, chilli and coriander to pan. Bring to boil. Reduce heat to low. Simmer, covered, 20-25 minutes, until pumpkin is very tender.

3.Discard lemongrass. Use a hand blender or food processor to puree soup until smooth.

4.Return to clean saucepan with coconut milk. Bring to boil. Add rice noodles. Simmer 2-3 minutes, until noodles are tender.

5.Season to taste with fish sauce and brown sugar. Serve garnished with beansprouts, sliced red chilli and coriander leaves.

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