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SPICY THAI PUMPKIN SOUP
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
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.
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