This delectable, spicy and warm soup is a perfect start to a meal. The addition of coconut cream complements the butternut and the soup is instantly creamy and lucious, adding depth to the taste and pleasing to the tongue.
Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 35 mins Ready in : 45 mins Serves : 6
INGREDIENTS:
- 500g Pumpkin, peeled and diced (butternut)
- 3-4 Tomatoes, peeled and diced (or ½ can of diced tomatoes)
- 1 Big Onion (diced)
- 1 tbsp Grape Seed Oil
- 300-400ml Chicken Stock
- 125ml Coconut Milk
- 2 cloves of Garlic (chopped)
- 1 stalk of Lemongrass (root end trimmed & outer layers discarded, finely chopped)
- Chopped Young Ginger
- 1 tbsp Paprika Powder
- ½ tsp Freshly Grated Nutmeg
- 1 pinch of Chilli Pod (chopped)
- ¼ Salt and Pepper
- Coriander Oil, Coriander Leaves, and Coconut (for decoration)
DIRECTIONS:
- In a large pot over medium high heat, fry the diced onions until translucent and soft (about 3 minutes). Add the pumpkin, lemongrass, garlic and ginger and continue to fry for 1-2 more minutes. Add paprika powder and chopped chilli, give a stir, than add the tomatoes, chicken stock and some of the coconut milk. The liquid should just cover the pumpkin.
- Cover, then cook over low heat for about 20 minutes or until the pumpkin is tender.
- Place in a blender and puree until smooth. Pass trough a fine sieve to discard the lemongrass and to get a perfect velvety consistency. Add more coconut milk or chicken stock if the soup is too thick.
- Bring to a boil, season to taste with salt & pepper. Ladle some soup in 6 bowls and serve with a drizzle of coconut milk, coriander oil and some coriander leaves.