Monday, 6 February 2012

Thai Roasted Pumpkin Soup

Simple and yet delightful!


1 Medium sized Jap Pumpkin cut into chunks (I leave nice skin on)
1 large onion, diced
1-2 tablespoons grated ginger
2 cloves Garlic, crushed
6-8 fresh Kaffir lime leaves*
The inner soft part of 1-2 lemongrass sticks, finely chopped (I often leave this out but it does add a lovely flavour if available)
1tsp Celtic sea salt
1tsp herb salt or 2tsp vegetable stock powder
1 can coconut cream
4-6 Cups water
Olive oil


Place the pumpkin on trays and drizzle with a little olive oil and sprinkle with a little salt. Roast in the oven on 200 degrees Celsius for approximately 40 minutes or until the edges begin to brown.

While the pumpkin is roasting, sauté the onion, ginger, garlic and Kaffir lime leaves until soft and then add about 4 cups water. Leave to simmer 

Once pumpkin is cooked remove the Kaffir lime leaves. Then add pumpkin along with the remaining ingredients.
Blend with a stick blender adding water as needed (I like it nice and thick) 
Serve with freshly chopped coriander.

*Kaffir lime leaves are what give thai dishes that wonderful flavour. You can get them from some green grocers and suppermarkets. Best of all, grow your own. My Mum has a tree in her backyard and I am spoiled with a constant supply. You can dry them or keep them fresh in the freezer once picked. I find that I use more when the leaves are dried.

 Delight thyself also in the LORD; and he shall give thee the desires of thine heart.  (Psalms 37:4)
Posted By: Natasha Mansour

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