SPICY THAI PUMPKIN SOUP

INGREDIENTS

2 tbsp of rice bran oil

1 onion, finely chopped

1 tbsp brown sugar

2 cloves garlic, crushed

1 medium (about 1.2kg) pumpkin, such as buttercup, peeled and diced

2 cups water

400ml can organic coconut milk

1-2 fresh chillies, finely chopped

½ tsp finely grated lemon zest or 1 tbsp very finely chopped or grated lemongrass

1 tbsp fish sauce

salt and ground black pepper

¼ cup fresh coriander or parsley leaves, chopped

METHOD
  • Heat oil in a big pot and gently cook onion, sugar and garlic until softened (8-10 minutes).

  • Add all other ingredients except fresh coriander and simmer until tender, about 20 minutes.

  • Mash roughly, adjust seasonings to taste and mix through coriander.