This is a soup that I’ve used many times and I’m happy to share with you.
So here it is! It’s a 'souped-up' version of plain old pumpkin soup - the combination of makrut lime leaves, coconut cream and some added chilli really bring this dish alive.
I have adjusted the ingredients to suit a home kitchen. The only thing you may have trouble coming across is the makrut (kaffir) lime leaves. This is the star of the dish so try your best to find some. You never know your neighbour may have a tree in their backyard. After this lockdown is over it is well worth getting a tree planted.
Prep time: 20 mins
Cook time: 60 mins
Equipment: Large pot, high-speed blender
Ingredients:
1 medium-sized butternut pumpkin
1 onion
1/2 the white part of a leek
2 carrots
2 celery sticks
A handful of coriander stems and root
1/2 Tbsp crushed ginger
1/2 Tbsp crushed garlic
1 tsp chilli paste
1 tsp lemongrass powder
3 Tbsp light soy sauce
3 tsp fish sauce (optional)
1.5 litres water
100g raw sugar
2 tsp salt
1 tsp white pepper
400ml coconut cream
A handful of makrut lime leaves (stems removed and finely chopped)
coriander leaves and sour cream to garnish
Method:
Rough chop vegetables to a medium-size into your large pot. Add all other ingredients except coconut cream, lime leaves and your garnish. Place on stovetop and bring to a boil under a lid. Remove lid and turn down soup to a fast simmer. Cook out till vegetables are very soft. It is best to check your carrot because it will take the longest to cook.
Add coconut cream and lime leaves. Simmer for a further 10-15 mins.
Blend soup in small batches. I only fill halfway. You want to keep blending till nice and smooth.
Ready to serve with your torn coriander leaves and sour cream.
Enjoy!
