Thai Pumpkin Soup with Lemongrass

This simple, vegan pumpkin soup features lemongrass, Thai red curry, and coconut milk. As an optional leafy green boost, you can lightly sauté some Pak or Bok Choy leaves and stir through the soup at the end.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass, lime zest, and curry paste and cook for 3 minutes. Add the chopped pumpkin and broth, then season with salt and bring to a boil. Reduce the heat to low, cover the pan with a lid, and simmer for 30 minutes, or until pumpkin softens.

Step 2

While the pumpkin is cooking, slice the Pak Choy green leaf tips in half lengthways. Add a little coconut or olive oil to a frying pan, and saute the leaves until they are just beginning to wilt (1-2 mins). Remove from the heat and set aside.

Step 3

One the pumpkin is tender, transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If you are worried there will be too much liquid, remove some of the liquid before blending.

Step 4

Return the soup to the pan, and stir through the coconut milk, Pak Choy leaves, and lime juice. Season to taste. Add additional liquid if the soup is thicker than you would like.

Step 5

Garnish with fresh cilantro and thinly sliced Fresno chiles, and serve on its own, or with some crusty Wholemeal bread.

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