Exotic Pumpkin Soup
By gocatgo
You can't go wrong with some homemade soup on a cold autumn or winter night.
Ingredients
- 1 pumpkin (Hokkaido/sugar pumpkin)
- 2 onions
- 1 stalk of lemongrass
- 6 Kaffir Lime leaves
- 1-2 hot chili peppers
- 1 garlic
- 1-2 tablespoons powdered vegetable stock
- juice from 3 oranges (or from concentrate)
- fresh ginger
- 180 ml sour cream or crème fraiche
- herbs of your choice (chives or cilantro)
Preparation
Step 1
1. Cut pumpkin in half and remove seeds. Place on baking sheet and bake for 30-40 mins at 165 C or 325 F.
2. Meanwhile dice onions, chop lemongrass and chilis. In a large pot, add some cooking oil and brown onions, then sauté the chili, lemongrass and minced garlic.
3. Remove the peel from the pumpkin with a paring knife then add into chunks to the pot. Add 2-3 cups of water and vegetable stock, drop in kaffir lime leaves and bring to a boil. Simmer for 20 minutes, remove kaffir lime leaves, then purée the soup with a hand mixer or blender. Add orange juice and blend again.
4. For the topping, grate some fresh ginger into a bowl, add sour cream and chopped up herbs. Serve the soup piping hot and add some of the sour cream topping.