Thai pumpkin soup

Posted by corneliaskitchen on 06/18/2013 · 3 Comments 

Lucky Ducky Veggie Lunch

This soup has nothing to do with duck, in fact it’s  a pure vegetarian soup and if  you replace the fish sauce for soy sauce it’s even vegan.

Named lucky ducky because first time I made this soup it was to celebrate my love his B-day.

He being a lucky ducky because of his B-day and this fine lunch but I’m  just as much a lucky ducky because he is my love all these years by now.

My wish to you:  is to prepare this recipe with an equal dose of love and taste and to share with your loved ones.

What do you need: 6 plates

– 1,5 liters vegetable stock
– 3 stalks lemongrass (sereh)
– 1 medium onion, coarsely chopped into wedges
– 3 cloves garlic, coarsely chopped
– 2.5 cm laos root (also named galanga root)
– 1 fresh red pepper incl seeds, by middle and halved
– 600 g. pumpkin, peeled and cut into 1cm cubes
– 1 teaspoon turmeric
– 2 teaspoons ground cumin
– 4 tablespoons fish sauce (nam pla)
– Juice of 1 lime
– 800 ml coconut milk
– Fresh coriander to garnish
– Dash of olive oil

How to prepare:

Heat in a large soup pan a dash of olive oil.
Sauté the onion, galangal, lemongrass and chili in. This so the flavors blend nicely.

Add the (cooled down / cold) stock and bring to the boil.

Reduce the heat slightly and add to the pumpkin.
Boil for about 5 to 6 min.

Add the turmeric, cumin, lime juice and fish sauce.
Stir together gently. for 4 to 5 min.

When the pumpkin is soft enough to eat, add the coconut milk and simmer a bit for a few more minutes over low heat.

Taste the soup for flavor.
Add more salt or fish sauce to taste, if to salt  add some extra lime juice, add more chili for a spicier soup or if too spicy
add some coconut milk.

garnish with freshly chopped coriander on top.

ความรัก

Filed under lunch, main course, soups, veggies · Tagged with asian, lunch, paleo, pumpkin, soup, starter, vegetarian