Name: Thai style pumpkin soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: Asian
Ingredients: to taste Black pepper; 1⁄4 piece Onion; 1 clove Garlic; 1⁄4 Tbsp Ghee; 1⁄4 tsp Paprika powder; 5 g Fresh ginger; 170 ml Chicken stock; 10 g Fresh coriander; 1⁄4 piece Leek; 135 ml Coconut milk (can); 1⁄4 piece Lime; to taste Salt; 1⁄4 stalk Lemon Grass; 1⁄4 piece Green chili pepper; 1⁄4 piece Pumpkin; 1⁄4 tsp Ground galangal root

Nightshade

Citrus

Guac.com

Blender

Lunch

Dinner

Asian

With the Oriental tastes of coriander, coconut milk and fresh ginger.

Paleo

Sirtfood

Thai style pumpkin soup

Put 1 tablespoon of ghee into a soup pan and put on the heat. Add the onion, leek and garlic and cook until softened. Add the pumpkin cubes and fry for a few minutes. 

Add the ginger, green pepper and half of the coriander to the soup pan. Finally, add the ground galangal root, lemon grass, salt and pepper and paprika powder and cook on a very low heat until ready.  

Temper with the coconut milk and chicken stock. Leave to simmer for 20 minutes. 

Take the lemon grass out of the pan and blend the soup with a hand blender, blender or kitchen processor. Divide the soup over 6 bowls.

Slice the lime in half. Garnish the soup bowls with some chopped coriander and a squeeze of lime.

Snipper the onion and garlic, cut the leek and   pepper into rings, the pumpkin into cubes, grate the ginger and finely chop the coriander.

Put the chicken stock into a pan and put on the heat. Bring slowly to the boil. 

Thai style pumpkin soup

Thai style pumpkin soup

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