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Thai Pumpkin Soup


Feel free to use any kind of pumpkin for this recipe, I used 1/2 hokkaido and 1/2 butternut squash. Peel, remove the seeds and dice the pumpkin before weighing.


1 Medium Pumpkin (about 1 kg/2 pounds)
2 tbsp Coconut Oil
1 tsp Brown Sugar
1 Onion, chopped
3 Cloves Garlic, minced
thumb sized piece Fresh Ginger
1 tbsp Lemongrass, minced
1 tsp Chili Flakes
Handful Fresh Cilantro (Coriander)
2 tbsp Fish Sauce
1/2 L (2 cups) Vegetable or Chicken Stock
400 ml (1,5 cups) Coconut Milk
Peanuts for garnish

  1. Start by peeling the pumpkin and removing all the seeds, then dice the meat. Don't throw the seeds out, roast them*
  2. Over low heat caramelize the onion in the oil and brown sugar. When it starts to brown add garlic, ginger, lemongrass and chilli
  3. When the spices have softened add the cilantro and fish sauce. Give it a stir to mix
  4. Add pumpkin and vegetable stock. Let the soup simmer until pumpkin is completely softened, about 20 minutes
  5. Blend the soup. Some like it chunky, I like mine silk smooth so I strain it and discard solids.
  6. Bring the now blended soup back to the pot and add Coconut milk. Heat until almost boiling
  7. Garnish every plate with cilantro leaves and peanuts



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