Recipe: Spiced pumpkin soup

JASON DORDAY/Stuff.co.nz

South East Asian flavours liven up a classic winter soup.

SPICED PUMPKIN SOUP
Serves  4-6

2 tablespoons coconut or vegetable oil
1 onion, chopped
2 cloves garlic, chopped
600g pumpkin, peeled, diced
1-2 tablespoons red curry paste
2 tablespoons long grain rice
1 litre chicken or vegetable stock
1 teaspoon salt
4 kaffir lime leaves
1 lemongrass stem, bruised
½ cup coconut milk
grated zest and juice of 1 lime
1 red or green chilli, sliced, to garnish
½ cup roasted peanuts, roughly chopped, to garnish

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and fry gently for a 5 minutes or until soft. Add the pumpkin and fry for a few more minutes, then add the red curry paste and cook for a further 3-4 minutes. 

Add the rice, stock, salt, kaffir lime leaves and lemongrass. Bring to a simmer and cook until the pumpkin and rice is tender – about 30 minutes. Remove the leaves and lemongrass. Either leave the soup chunky or puree if preferred. 

Add the coconut milk (reserving a little to garnish), add the lime juice and zest and season to taste. Serve in warmed bowls and garnish with the reserved coconut milk, chilli and peanuts.

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South East Asian flavours liven up a winter classic.
JASON DORDAY/Stuff.co.nz

South East Asian flavours liven up a winter classic.

 - Stuff

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