Pumpkin and Coconut Soup

- Heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes. Add the lemon grass, ground coriander, fresh grated ginger and cook, stirring, for 1 minute.
- Add the pumpkin and remaining vegetable stock. Bring to the boil, then reduce the heat and simmer, covered, for 15-20 minutes, or until the pumpkin is tender. Cool slightly then process in a food processor or blender until smooth. Return to the cleaned pan, stir in the coconut milk, coriander and palm sugar, and simmer until hot.
- Garnish with extra corander leaves.

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