Thai Pumpkin Soup with Coconut Milk (vegan)

I like to use butternut pumpkin (butternut squash to my Northern Hemisphere readers) but feel free to use whatever pumpkin you prefer.

Thai Pumpkin Soup with Coconut Milk (vegan)

  • 1 tbs Olive Oil
  • 1 onion coarsely chopped
  • 2 cloves garlic grated
  • 1.5 kg butternut pumpkin peeled and chopped, (3 pounds)
  • 1 lemongrass stalk finely chopped or grated
  • 1 tbs fresh ginger grated
  • 1 bunch coriander (cilantro) (cilantro)
  • 1 litre vegetable stock (4 cups)
  • 400 ml coconut milk (13.5 oz)

  1. Remove the roots and stalky ends from the coriander. Wash the leaves and dry in a salad spinner or paper towel before roughly chopping. Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.
  2. Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
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