The Other Pumpkin Soup Recipe |
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chillies and stand back… |
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Our
original recipe for pumpkin soup - from the lovely Lorraine Merrick
has proved very popular - but this time, the pumpkin bites back!
This
version uses chillies, lemon grass and coconut cream for a flavour
of Thailand.
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| SEE
ALSO |
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Food
index
The
original pumpkin soup recipe
Tomato
soup recipe
Parkin
recipe
Recommend
a restaurant.
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THIS PAGE |
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| FACTS |
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Although
some of the ingredients are a little exotic, they can all
be found in the major supermarkets.
If
you want to make the soup with ingredients you already have
in the cupboard, try substituting the zest of a lemon for
lemon grass, ordinary milk for coconut milk or chilli powder
for fresh chillies.
Got a recipe? Email
us your recipe, together with a picture of you (if
you have one) and we'll put it on our website.
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Ingredients
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| Half
a medium pumpkin - deseeded |
2
red chillies |
4
shallots or
1 medium onion |
1
stalk lemon grass |
| 1
400ml tin coconut milk |
2
cloves garlic |
| 2
vegetable stock cubes |
1
tbsp sunflower oil |
| 1/2
pint boiling water |
…and
a handful of fresh basil |
Method
- Scoop the flesh out of the pumpkin, discarding the seeds - you
know what to do with the outside!
- Chop the chillies, shallots and garlic fairly coarsely.
- Chop the lemon grass finely.
- Heat the oil in a pan, add chillies, shallots, garlic and lemon
grass.
- Stir until the shallots are soft.
- Dissolve the stock cubes in boiling water and pour into the
pan.
- Bring to the boil and add the pumpkin.
- Cover the pan and simmer for 10 minutes.
- Add the
coconut milk and simmer until the pumpkin is tender - probably
about 5 minutes.
Just before you serve the soup, cut up the basil roughly and sprinkle
over each bowl.
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