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Spicy Pumpkin Soup

Soups • Author's

0
0
Time 2 hours
Ingredients 17
Servings 4

Description

Spicy Pumpkin Soup

Ingredients

  • Chicken Broth 40 fl oz
  • Banana Leaves 6 pieces
  • Mild Chili Spice 4 pieces
  • Garlic 2 cloves
  • Grated Ginger Root 0 oz
  • Lemongrass 3 stalks
  • Salt to taste
  • Vegetable Oil to taste
  • Ground Black Pepper 0 oz
  • Cilantro 0 fl oz
  • Chinese Five Spice 1 teaspoon
  • Ground Cumin 1 teaspoon
  • Onion 1 head
  • Pumpkin 5 lbs
  • Basmati rice 5 oz
  • Coconut Milk 25 fl oz
  • Lime 3 pieces

Step-by-Step Guide

Step 1

Peel the pumpkin, remove the seeds and skin, and cut it into pieces about 2 cm on each side.

Step 2

Place a deep skillet or wok over medium-high heat. Warm the broth in a small pot.

Step 3

To make a fragrant base for the soup, place the lime leaves, 3 chili peppers (seeded), garlic, ginger, lemongrass, and a pinch of salt into a food processor. Cut off a few top leaves from the bunch of cilantro and set aside, adding the rest to the food processor and blend until smooth.

Step 4

With the processor running, add a few drops of vegetable oil, five-spice powder, and cumin.

Step 5

Transfer this mixture to the heated skillet, adding a little broth if desired to loosen it, and sauté, stirring, for 2 minutes until fragrant. Add the finely chopped onion and cook over low heat for 8–10 minutes.

Step 6

Add the pumpkin to the skillet and mix well, then pour in the broth. Bring to a boil, then reduce the heat and simmer for 20–25 minutes until the pumpkin is soft.

Step 7

Add the rice and mix well. If the mixture looks a bit dry, you can add a little water. Continue to simmer for about 8 minutes until the rice is almost cooked, then add the coconut milk and bring to a boil again. Simmer for 2 minutes until heated through and slightly thickened. At this point, some of the pumpkin can be mashed with a potato masher.

Step 8

Remove the skillet from the heat, mix well, then taste and adjust seasoning with salt and pepper. To add a bit of zest, squeeze in lime juice. Before serving, sprinkle with chopped fresh chili pepper and the reserved cilantro leaves.

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