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Ginger-pumpkin soup
Ginger-pumpkin soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in a flavorful Thai-inspired Ginger-Pumpkin Soup by Curtis Stone, infused with chili, herbs, and lime, accompanied by delicious homemade roti bread.
Ingredients:
  • 1 large shallot (about 50g), peeled, cut in half
  • 1 long red chilli (about 10g), cut in half
  • 8cm-piece fresh ginger (about 30g), peeled, coarsely chopped
  • 3 cloves garlic, peeled
  • 2 limes, zested and juiced separated
  • 1/2 punnet fresh coriander (about 8g), leaves and stems separated
  • 18.40 gm canola oil
  • 3 medium carrots, peeled, sliced
  • 900g Kent pumpkin, peeled, seeded, cut into 3cm pieces
  • 1275.00 gm chicken stock or water
  • 400ml can coconut milk
  • Roti (see related recipe), to serve
Instructions:
  • Pulse shallot, chili, ginger, garlic, lime zest, and coriander stems in a food processor until a smooth paste forms.
  • 1. Heat a medium heavy pot over medium-high heat and sauté the oil and paste for 2 minutes until fragrant. 2. Stir in carrots, pumpkin, stock, and all but 2 tablespoons of the coconut milk. Cover and simmer for 20 minutes until vegetables are tender.
  • In a blender, blend the soup in batches with 2 tablespoons of lime juice until smooth. Season with salt. Serve the creamy soup in bowls, topping with remaining coconut milk and fresh coriander leaves. Enjoy with roti.

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