Thursday, 24 October 2013

Pumpkin soup oriental style

I had to go to the dentist yesterday at 13.00 hrs for two new crowns. More than an hour later I left the building with my right cheek still numb from anestesia and an overall feeling of disorientation. I decided I needed a little comfort food and made myself a thick pumpkin soup with an oriental bite to it.

  • Cut a medium size pumpkin in cubes (leave the peel on when it's a biological pumkpin). Peel and cut a large white onion.
  • Put a spoonful of coconut oil in a large pan, add the onions and cook for a few minutes over a low heat. Add a spoonful of Thai red curry paste and stir. Add a little water and mix well.
  • Add a stalk of lemongrass cut in large bits, 4 thick slices of galanga and a couple of coriander roots. Simmer for 5 minutes to let the savours blend. Add a little fish sauce or Himalaya salt if you're a vegetarian.
  • Add the pumkin cubes and more water and let cook for about 15 minutes or until the cubes are soft. The cubes should not be completely under water.
  • Remove all the galanga, lemongrass and coriander roots. Mix the soup with a blender until creamy. Add half a bar of creamed coconut and stir well until the coconut is dissolved.
  • Serve with freshly chopped coriander.

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