Pumpkin soup is always a crowd fav and this soup recipe ramps up the humble veg variety, so it’s probs going to be a regular request from the whole fam.
This recipe serves 8-10, so you can totes freeze whatever you won’t eat in a week (it will keep in the freezer for up to 3 months).
You can buy lemongrass and Thai lime leaves in most supermarkets, but if you can’t find lemongrass, you can use a paste instead. Freeze leftover Thai lime leaves for another time.
INGREDIENTS
1 tbsp coconut oil
2 onions, roughly chopped
1 tsp salt
4–5 cups peeled, chopped pumpkin (about ½ a pumpkin)
2–3 cm ginger, peeled
3 cloves garlic, peeled
1 stalk lemongrass,
cut into 3 cm pieces
1–2 Thai lime leaves (optional)
½-1 red chilli (optional)
400 ml can coconut cream
1 litre chicken or vegetable stock
1 litre water
1 red or green chilli, thinly sliced
1–2 tbsp coriander, chopped
METHOD
- Heat the coconut oil in a large, thick-bottomed pot over a medium heat. Add the onion and salt and cook for 4–5 minutes, stirring often, until the onion is soft and lightly caramelised.
- Add all the remaining ingredients and increase the heat to high. Cover the pot with a lid and bring to the boil, then reduce the heat to medium-low and simmer the soup for about 20 minutes, until the pumpkin is tender.
- Remove from the heat and allow to stand for about 5 minutes before blending with a hand-held blender until smooth. Alternatively, let cool down until it is just warm, then blend in a smoothie blender or similar. Once the soup is smooth, season to taste, and add chilli and coriander (if using). Reheat if necessary and serve.
From What the Fat? Recipes by Professor Grant Schofield, Dr Caryn Zinn and Craig Rodger, photography by Todd Eyre, Murdoch Books RRP $35.
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