Page 42 - MyMT EATS Recipe book (Proofed May 2017) (2)

Pumpkin Soup

This Thai-inspired pumpkin soup is delicious with or without the Coconut
Sambal.

 2 tbsp olive oil
 1 onion, finely chopped
 1 tbsp brown sugar
 2 cloves garlic, crushed
 1 medium (about 1.2kg) pumpkin, such as buttercup, peeled and diced
 2 cups water
 400ml can coconut milk
 1-2 fresh or dried chillies, finely chopped
 ½ tsp finely grated lemon zest or 1 tbsp very finely chopped or grated
lemongrass
 1 tbsp fish sauce
 salt and ground black pepper
 ¼ cup fresh coriander or parsley leaves, chopped

Coconut Sambal (optional)

 2 cloves garlic, crushed
 big handful fresh coriander leaves
 ½ cup roasted peanuts
 finely grated zest of ½ lemon
 1 red chilli, finely chopped
 ¼ cup thread coconut, toasted

Heat oil in a big pot and gently cook onion, sugar and garlic until softened (8-10
minutes). Add all other ingredients except fresh coriander and simmer until
tender, about 20 minutes. Mash roughly, adjust seasonings to taste and mix
through coriander. Garnish with coconut sambal.

To make coconut sambal, blend together garlic, coriander, roasted peanuts, lemon
zest and chilli. Mix in toasted coconut. Store in fridge for up to 3 weeks.