Carmel’s Asian Pumpkin Soup

CARMEL’S ASIAN PUMPKIN SOUP

Ingredients

• 2 tablespoons coconut oil
• 1 red onion, finely chopped
• 6 garlic cloves crushed
• 20g grated fresh ginger
• 4 tablespoons Tom Yum paste
• 1.5kg butternut pumpkin, peeled and cut into 5cm pieces
• 1 lt chicken stock (salt reduced)
• 5 kaffir lime leaves
• 400ml coconut cream
• 1 1/2 tablespoons fish sauce

Method

1. In a large saucepan, cook onion in coconut oil until soft, (about 4 mins) then add garlic, ginger and Tom Yum paste.  Cook about 2 minutes until well combined.
2. Add pumpkin, stock, lime leaves, 300ml coconut cream and fish sauce.
3. Bring to boil and then reduce heat to a simmer for approx 15 mins or until pumpkin pieces are soft.
4. Take out lime leaves and then use blender stick to puree.
5. Serving Suggestions:  Drizzle bowls with remaining coconut cream and dress with red chilli slices, fresh coriander or basil leaves.  Serve with crusty bread rolls.

Enjoy.