Dietitian Gabi Coulthurst
Jun 6, 20191 min
Ingredients:
2 tablespoons coconut oil or sesame oil
1/2 medium size pumpkin skinned and cubed
1 400ml tin coconut milk, 100% natural
1 stalk lemongrass finely diced
1 inch ginger fresh
2 cloves garlic
2 tsp bone broth powder/paste or vegetable stock powder/paste OR 1 cup liquid bone broth
4 shallots, finely chopped
1/2 tsp fish sauce
1 lime, juiced
2 kaffir lime leaves thinly sliced
Optional: handful roasted cashews or seeds, coriander leaves, 1/2 tsp chilli powder, for extra protein- 1-2 boiled eggs
Method:
Heat the oil in large saucepan over medium heat
Add shallots, ginger and lemongrass and cook for 3-5 minutes until tender
Add pumpkin & stock/broth, bring to the boil and gently simmer until pumpkin is tender (about 20 minutes)
Pour mixture into a a blender or used a hand held blender to puree soup until smooth
Add coconut milk, pepper & fish sauce and heat without allowing soup to boil
Add lime juice, kaffir lime leaves toppings of choice and enjoy!