pumpkin soup is one my favourite meals to have, and serving it up with an asian meal with hints of lemongrass and kaffir lime leaves is the best way to begin the meal. i also add a piece of bruised ginger to gently infuse in, without making it too spicy. the topping of crispy lightly caramelised pumpkin seeds is a *chef's kiss*
The Recipe
Ingredients
500 g pumpkin, cubed
2 tbsp coconut oil
2 inch bruised piece of ginger
2 kaffir lime leaves
1 stalk of lemongrass – gently bruised
300 g water
1 ½ tsp salt
½ tsp white pepper
Pinch of brown sugar
Topping:
¼ cup pumpkin seeds
1 tbsp brown sugar
½ tsp Chinese 5-spice powder
2 tbsp coconut oil
2 inch bruised piece of ginger
2 kaffir lime leaves
1 stalk of lemongrass – gently bruised
300 g water
1 ½ tsp salt
½ tsp white pepper
Pinch of brown sugar
Topping:
¼ cup pumpkin seeds
1 tbsp brown sugar
½ tsp Chinese 5-spice powder
Instructions
In a deep pot warm the coconut oil and add the bruised ginger and let cook for a few minutes
Then add the pumpkin cubes and salt and stir and cook for 10 minutes with lid on
Then add the water, kaffir lime leaves and bruised lemongrass and brown sugar and let the soup cook for a good 20-30 minutes with the lid on at medium heat
Then switch off the heat and with tongs pick out the ginger, kaffir lime leaves, lemongrass and set aside in a plate
Blend the soup, adding more water if required
Serve warm with topping
Topping
Heat a small pan and toast the pumpkin seeds gently, adding all the ingredients and tossing well
Remove from heat and allow to cool on a greased parchment paper
Break up the seeds and place on top of the soup before serving
Then add the pumpkin cubes and salt and stir and cook for 10 minutes with lid on
Then add the water, kaffir lime leaves and bruised lemongrass and brown sugar and let the soup cook for a good 20-30 minutes with the lid on at medium heat
Then switch off the heat and with tongs pick out the ginger, kaffir lime leaves, lemongrass and set aside in a plate
Blend the soup, adding more water if required
Serve warm with topping
Topping
Heat a small pan and toast the pumpkin seeds gently, adding all the ingredients and tossing well
Remove from heat and allow to cool on a greased parchment paper
Break up the seeds and place on top of the soup before serving
