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Tangy Pumpkin Soup
Ingredients
2 tablespoons coconut oil, Canola or other high-heat cooking oil
1/4 cup finely chopped shallot
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
2 fresh hot red or green chilies, preferably Thai chilies, thinly sliced (seeded, if you prefer less heatl
1 clove garlic, chopped
4 cups peeled and diced pumpkin
3 cups chicken stock
1 cup regular or light coconut milk
2 stalks lemongrass, cut into 2-inch pieces and bruised (you can substitute grated zest of 1 lemon or lime)
1 teaspoon palm or brown sugar
1 teaspoon salt
2 tablespoons fish sauce (nam pla)
1 tablespoon freshly squeezed lime juice
Italian basil leaves, for garnish
Method
Heat oil in a EuroCAST Saucepot over medium-high heat.
Stir-fry shallot, coriander, cumin, turmeric, chiles and garlic until fragrant, about 1 minute.
Add pumpkin, stock, coconut milk, lemongrass, sugar and salt, stirring to combine.
Bring to a boil. Cook until the pumpkin softens, about 8-10 minutes.
Quickly stir in fish sauce and lime juice.
Transfer a blender, or using an immersion blender, blend the soup to a smooth or slightly chunky consistency, as desired.
Ladle into bowls and sprinkle with basil leaves. Serve immediately.
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