Thai Pumpkin Soup with Coconut Milk
I like to use butternut squash but feel free to use whatever pumpkin you prefer.
Total Prep and Cook Time: 50 minutes
Serves 6 to 8
- 1 tbs Olive Oil
- 1 onion coarsely chopped
- 2 cloves garlic grated
- 5 kg butternut squash peeled and chopped, (3 pounds)
- 1 lemongrass stalk finely chopped or grated
- 1 tbs fresh ginger grated
- 1 bunch coriander
- 1 litre vegetable stock (4 cups)
- 400 ml coconut milk (13.5 oz)
- Remove the roots and stalky ends from the coriander. Wash the leaves and dry in a salad spinner or paper towel before roughly chopping. Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.
- Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
- Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.
- Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
- Pour the soup into a blender and blend until smooth. Add most of the chopped coriander leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.
- Return to a clean saucepan and add the coconut milk. I like to only add half the milk, reserving the rest for garnish. Serve with shaved coconut, the remaining coriander leaves and chilli.