WHAT TO EAT TONIGHT

Malaysian spiced pumpkin and coconut soup

This easy soup is also good for using up any leftover roast pumpkin or squash – in which case, simply add to the pan at the end

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Added on

This easy soup is also good for using up any leftover roast pumpkin or squash – in which case, simply add to the pan at the end

Posted

  • SERVES 4
  • PREPARATION TIME 10 minutes
  • COOKING TIME 35 minutes
  • 400ml coconut milk
  • 1 long red chilli, halved (seeded if you want it milder)
  • 1 kaffir lime leaf, thinly sliced
  • 1 tbsp palm sugar
  • 40g chilli paste
  • 1 lime, juiced
  • 1 bird’s eye chilli, chopped
  • 1 lemongrass stem, pale part only, bruised 
  • 12g galangal ginger, peeled and sliced (available at Waitrose) 
  • 50ml fish sauce
  • 800g pumpkin, diced into large chunks
  • 1⁄2 bunch coriander, leaves picked
  1. In a large heavy-based saucepan over a medium heat, warm the coconut milk. Add the chillies, lemongrass, kaffir lime leaf and galangal and simmer for two minutes until very aromatic.
  2. Add the palm sugar, fish sauce and chilli paste and simmer until the palm sugar has dissolved. Add the pumpkin and simmer for about 30 minutes or until tender.
  3. Remove from the heat and add the lime juice to taste (it will balance the flavours). The soup should first taste hot, then sour and then sweet from the pumpkin and coconut. Finish with a healthy scattering of coriander and serve.

Recipe extracted from Real Food by Mike

Recipe extracted from Real Food by Mike

Real Food by Mike: Seasonal Wholefood Recipes for Wellbeing

Published by Hardie Grant

£ 20.00

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Entertaining
Soup
pumpkin

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