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Thai Pumpkin Soup
2 tbsp olive oil 1 onion, finely chopped 1 tbsp brown sugar 2 cloves garlic, crushed 1 medium pumpkin (about 1.2kg), eg buttercup, peeled and diced 2 cups water 400ml can coconut milk 1-2 fresh or dried chillies, finely chopped 1 tbsp lemongrass, minced, or ½ tsp finely grated lemon zest 1 tbsp fish sauce salt and ground black pepper ¼ cup fresh coriander or parsley, chopped Coconut sambal: 2 cloves garlic, crushed big handful fresh coriander ½ cup roasted peanuts finely grated zest of ½ lemon 1 red chilli, minced ¼ cup thread coconut, toasted
© Annabel Langbein Media
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. Garnish with coconut sambal.
To make coconut sambal, blend together garlic, coriander, roasted peanuts, lemon zest and chilli. Mix in toasted coconut. Store in fridge for up to 3 weeks.