Coconut Pumpkin Soup with Chilli and Lime

Serves 6

Ingredients

2 tbsp coconut oil
2 large brown onions or leeks, roughly chopped
4-6 stalks of lemongrass, keep the stalks wholes but bash them a few times with the back of a knife (as you would a garlic clove) to release some flavour 
Red chillies 2-4 depending on heat, roughly chopped
Ginger, about 10g, peeled and roughly chopped
4 cm galangal roughly chopped (optional)
4 cm piece of fresh turmeric, roughly chopped or use 2 tsp powdered turmeric
Bunch of coriander roots and stems, washed well and roughly chopped
8-10 Makrut lime leaves, roughly torn – if you can’t source these you can peel large strips of zest from 2 limes and add them in with the lime juice (closer to the end of the recipe)
1 kg(around 6 cups) pumpkin, peeled and roughly chopped
2 large cloves garlic, roughly chopped
2 litres vegetable stock or water
4 tbsp fish sauce (optional)
400ml coconut cream
Lime juice to taste
Salt and pepper
Coriander leaves to serve
Sunflower seeds/pumpkin seeds toasted to serve (optional)

Summary

Put coconut oil, onions, lemongrass, chillies, ginger, galangal, turmeric, coriander roots/stems and lime leaves in a large pot and saute gently for around 5 minutes, until softened, do not let them brown.  Add garlic and saute another few mins.

Add pumpkin, and stock or water to just cover and simmer for  30-40 mins until the pumpkin is totally tender and the flavours have developed.

Turn the heat off, allow to cool for 15 mins or so, remove lemongrass pieces and blend until very smooth – don’t blend very hot soup as it can blow the top off and make a mess

Once all blended, return to the pot, add coconut cream and stir through.

Finally, add fish sauce (if using), lime juice and salt and pepper to taste.

Top with coriander leaves, and toasted seeds.