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Cuisine : : Thai Pumpkin Soup
Author: Simple Foodie

Thai Pumpkin Soup

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Prep Time: 0
Cooking Time: 0
Servings: 6

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Ingredients


kaffir lime leaves 7
lemon grass 1
garlic clove 2
jalapeno chile 2
cilantro 1/2 cup
ginger 1 Tbsp
five-spice powder 1 Tbsp
cumin 1 tsp
pumpkin 1
chicken broth 6 cups
rice 1 cup
coconut milk 2 cups
lime 2 juiced


Directions

  1. 
7 kaffir lime leaves
1 stick of lemongrass (crushed)
2 garlic cloves
2 chillis, sliced in half
Small bunch of coriander stalks
A thumb sized piece of ginger
Salt to taste

Blend the ingredients together for 30 seconds until the mixture is a smooth paste. Add a glug of olive oil and 1 heaped teaspoon of 5 spice, along with a flat teaspoon of ground cumin.

Place your pan on a medium heat and fry off the spices.

Finely slice 1 onion, and add to pan. Leave them to sweat for 2 minutes.

Cut 1 butternut squash into 1 inch chunks (skin on), and add to the pan. 

Add 1 pint of chicken stock and cook for a further 10 minutes.

Add 200g cooked rice (washed) to the pan. Cook for 10 mins.

Add 2 tins of coconut milk - when it reaches boiling point it's ready to serve.

Add the juice of 2 limes to the soup.

Serve and garnish with tops of coriander and sliced chilli, drizzled with olive oil.


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