Thai Pumpkin Soup with Coconut Milk Recipe
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Ingredients: |
Ingredients: 1 bunch cilantro
1 tablespoon olive oil
1 large onion, coarsely chopped
2 cloves garlic, pressed or grated
3 to 4 pounds Cinderella pumpkin or butternut squash, chopped
1 to 2 lemongrass stalks, finely chopped or grated
1 tablespoon grated fresh ginger
4 cups vegetable stock
13 ½ ounces can coconut milk
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Directions: |
Directions:Remove the leaves from the cilantro. Wash and dry the leaves then roughly chop. Then, finely chop the stems. 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 stems. Cook until the stems become soft before adding the pumpkin. Toss in the pumpkin to the pan and cook for 5 minutes. Add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 30 minutes or until the pumpkin is tender Remove from heat and cool for 15 minutes. Use a blender or immersion blender to puree the soup until smooth. Add most of the coriander leave and blend until smooth, saving some to sprinkle on top of the soup when served. Use a clean pot to combine the blended soup and the coconut milk heating to desired temperature. Garnish with saved coriander leaved. |
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Notes: |
Personal
Notes: You may also float coconut cream and shaved, fresh coconut on top of the soup for an additional garnish. Add red pepper flakes for a spicier soup.
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