Spicy Pumpkin Soup
Soups • Author's
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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