This soup is good for using up any left-over roast pumpkin. Pumpkin is rich in vitamin A and beta-carotene, both essential for good vision!
- 400 ml coconut milk
- 1 fresh red Thai chilli, chopped
- 1 fresh long red chilli, halved (seeded for mild)
- 1 lemongrass stalk, pale part only, bruised
- 1 kaffir lime leaf, thinly sliced
- 12 g fresh galangal, peeled, sliced
- 1 Tbsp palm sugar
- 50 ml fish sauce
- 40 g chilli paste
- 800 g pumpkin, diced into large chunks
- 1 lime, juiced
- ½ bunch coriander, leaves picked
- dairy-free coconut yoghurt, to serve
- In a large heavy-based saucepan over medium heat, warm coconut milk. Add chillies, lemongrass, kaffir lime leaf and galangal. Simmer for 2 minutes until
- Add palm sugar, fish sauce and chilli paste and simmer until palm sugar has dissolved. Add the pumpkin, simmer for 30 minutes or until tender. Remove from heat, add lime juice to taste. The soup should taste hot, then sour, then sweet from the pumpkin and coconut.
- Serve with a healthy scattering of coriander and a dollop of coconut yoghurt
If using cooked pumpkin, add it to the pan at the end, simmer for a moment to combine the flavours, then serve. Another serving suggestion is to add a dollop of coconut yoghurt to cool your palate. All the ingredients are readily available in most
This is an edited extract from Real Food By Mike by Mike McEnearney published by Hardie Grant books and available nationally.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||19.1 g|
|Total carbohydrates||17.8 g|
|- Sugars||8.8 g|
|Dietary fibre||1.5 g|