Anti-inflammatory Thai Pumpkin Soup
Try this Anti-inflammatory Thai Pumpkin Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 shallot, diced
- 600 g pumpkin
- 3 cups vegetable stock or water
- 1/2 cup coconut milk (i chose an organic full fat, canned)
- coconut oil to roast and fry with
- 1 heaped tablespoon lemongrass white part only, chopped fine
- 2 kaffir lime leaves shredded
- 1 inch red chilli de-seeded, sliced thin
- 1 inch fresh ginger peeled and minced
- 1 inch turmeric peeled and sliced
- 4 gloves garlic
- few good grinds of black pepper
- fresh coriander lime wedges to serve
- Carbohydrate 20.4373099991024 g
- Cholesterol 0 mg
- Fat 0.682629999548177 g
- Fiber 1.98210001351988 g
- Protein 3.28942999963866 g
- Saturated Fat 0.180259999968857 g
- Serving Size 1 1 Serving (302g)
- Sodium 4.99499999659155 mg
- Sugar 18.4552099855826 g
- Trans Fat 0.137209999930695 g
- Calories 84 calories
Pre-heat oven at 180°C (350°F) forced fan, line a tray with baking paper.Peel and chop pumpkin, toss with coconut oil and roast till golden.Heat coconut oil in a large pot (medium heat), then fry shallots till golden, add cumin and coriander seeds and cook for a bit longer till fragrant.Add lemongrass, ginger, turmeric, chilli and kaffir leaves, cook another minute – but don’t burn!Add roasted pumpkin and stock, cover and bring to a boil, then let simmer for ten minutes. Add coconut milk, then turn up the heat and let it bubble away uncovered till it reduces down slightly for about 5-10 minutes.Once cooked, remove from heat and let cook a little, then blend till smooth and serve with fresh coriander and a squeeze of lime.
