Thai Spicy Pumpkin Soup
Serves 4
1 bunch coriander with roots
1 tbsp vegetable oil
1 brown onion, finely chopped
3cm piece ginger, peeled and grated
2 garlic cloves, crushed
1 small red chilli, deseeded, finely chopped
1kg pumpkin, deseeded, peeled, chopped
400ml coconut milk
2 tbsp fish sauce
2 tbsp lime juice (or lemon juice)
2 tsp brown sugar
1 Wash coriander. Finely chop root and 2cm of stalk. Roughly chop leaves and put in a bowl; cover and refrigerate.
2 Heat oil in a large, deep saucepan. Add coriander root and stalk, onion, ginger, garlic and chilli. Stir until well combined. Cook for 3 minutes or until onion is tender. Add pumpkin and 2 cups cold water to pan. Bring to the boil, reduce heat and simmer for 20 minutes or until pumpkin is tender. Cool slightly.
3 Transfer half the pumpkin mixture to a food processor and process until a smooth puree forms. Pour into a bowl. Puree remaining pumpkin mixture. Return puree to a clean saucepan. Add 1 cup of the coconut milk, fish sauce, lime juice and sugar. Bring to a simmer.
4 Ladle soup into bowls and serve topped with remaining coconut milk and coriander leaves.
