Thai Pumpkin Soup with Coconut Milk

By polloazul

Ingredients

• 1 tablespoon of olive oil
• 1 brown onion, coarsely chopped
• 2 clove of garlic, grated
• 1.5 kg of butternut pumpkin, peeled, coarsely chopped
• 2 tsp ground coriander (cilantro)
• 1 tsp ground cumin
• 1 tbs ginger, chopped or grated
• 1 bunch coriander (cilantro) roots, washed, coarsely chopped
• 1 bunch of coriander (cilantro) leaves, chopped roughly
• 1 litre of vegetable stock
• 400 ml of coconut milk or cream

Preparation

Step 1

1. Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.

2. Add the ground coriander, cumin, fresh ginger and coriander roots and cook, stirring until aromatic.

3. Add the pumpkin and coat in the spices before adding the stock. Bring to the boil.

4. Reduce heat to low and simmer and stir occasionally. Cook for 30 minutes or until the pumpkin is tender.

5. Remove from heat and allow to cool slightly.

6. Add most of the chopped coriander (cilantro) leaves to the slightly cooled soup, but reserve some to garnish the soup. Pour the soup into a blender and blend until smooth.

7. Return to a clean saucepan and add the coconut cream or milk (depending on how diet conscious you feel) according to your tastes (I only added 200ml of coconut as I only like a hint of the coconut flavouring) and season with salt and pepper to taste.

8. Serve garnished with fresh coriander (cilantro) and even a sprinkle of chili flakes or fresh chili.