Thai Pumpkin Soup
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Prep Time:
Cooking Time: Servings: 6 |
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Be The First To Review This RecipeIngredients
| kaffir lime leaves | 7 | |
| lemon grass | 1 | |
| garlic clove | 2 | |
| jalapeno chile | 2 | |
| cilantro | 1/2 cup | |
| ginger | 1 Tbsp | |
| five-spice powder | 1 Tbsp | |
| cumin | 1 tsp | |
| pumpkin | 1 | |
| chicken broth | 6 cups | |
| rice | 1 cup | |
| coconut milk | 2 cups | |
| lime | 2 | juiced |
Directions
- 7 kaffir lime leaves 1 stick of lemongrass (crushed) 2 garlic cloves 2 chillis, sliced in half Small bunch of coriander stalks A thumb sized piece of ginger Salt to taste Blend the ingredients together for 30 seconds until the mixture is a smooth paste. Add a glug of olive oil and 1 heaped teaspoon of 5 spice, along with a flat teaspoon of ground cumin. Place your pan on a medium heat and fry off the spices. Finely slice 1 onion, and add to pan. Leave them to sweat for 2 minutes. Cut 1 butternut squash into 1 inch chunks (skin on), and add to the pan. Add 1 pint of chicken stock and cook for a further 10 minutes. Add 200g cooked rice (washed) to the pan. Cook for 10 mins. Add 2 tins of coconut milk - when it reaches boiling point it's ready to serve. Add the juice of 2 limes to the soup. Serve and garnish with tops of coriander and sliced chilli, drizzled with olive oil.