23 Jun Nanna’s Thai Spiced Pumpkin, Sweet Potato and Coconut Soup
2 tablespoons vegetable oil
2 red onions, chopped finely
1 stalk lemongrass, white part only, chopped finely
3 cloves garlic, crushed
2 tablespoons fresh ginger, grated
1 tablespoon Thai red curry paste
600g butternut pumpkin, peeled and chopped
600g sweet potato, peeled and chopped
4 cups chicken stock
4 kaffir lime leaves
400ml coconut cream
1 tablespoon fish sauce
Fresh coriander and thinly sliced green spring onions for garnish
Heat the oil in a large stockpot over medium heat.
Add finely chopped onions and lemongrass. Cook for about 7 minutes, or until soft, make sure you stir the mixture, so it doesn’t stick. Add the crushed garlic, grated ginger and Thai red curry paste. Continue to cook, stirring, for 3 minutes.
Add the peeled and chopped pumpkin, sweet potato, chicken stock and kaffir lime leaves. Gently boil the mixture while covered for 20 minutes, or until potato and pumpkin soft and tender. Take off the heat. Leave to cool slightly.
Discard kaffir lime leaves. Blend soup in a blender until smooth. Return to same clean pot. Add coconut cream and fish sauce. Stir over mild heat until hot.
Garnish soup with coriander and spring onions.