Pumpkin Lemongrass Soup

30 minutes meal · asian · asian cuisine · asian dish · asian food

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*

INSTRUCTIONS

1 In a deep pot warm the coconut oil and add the bruised ginger and let cook for a few minutes

2 Then add the pumpkin cubes and salt and stir and cook for 10 minutes with lid on

3 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

4 Then switch off the heat and with tongs pick out the ginger, kaffir lime leaves, lemongrass and set aside in a plate

5 Blend the soup, adding more water if required

6 Serve warm with topping

8 Topping

9 Heat a small pan and toast the pumpkin seeds gently, adding all the ingredients and tossing well

10 Remove from heat and allow to cool on a greased parchment paper

11 Break up the seeds and place on top of the soup before serving

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

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