Pumpkin Soup with Asian Flavors

A nice variation on a very common (here in Australia at least) soup.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 1  kg pumpkin, cut into 1 inch cubes
• 1  tablespoon  peanut oil
• 2  cloves  crushed garlic
• 1  large  chopped onion
• 1  teaspoon sambal oelek
• 3  tablespoons  chopped lemongrass (, white part only)
• 5  cups water
• 1  teaspoon  chicken stock powder
• 1  tablespoon fish sauce
• 1  tablespoon lime juice
• 1 1⁄2 cups coconut milk
• 4  tablespoons fresh basil
• 2  tablespoons fresh coriander

Directions

1. Heat the oil in a large pan.
2. Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft.
3. Add the pumpkin and cook, stirring for about 2 minutes.
4. Add the water, stock powder, sauce and juice.
5. Simmer, covered until the pumpkin is just tender.
6. Blend or process half the mixture and then return to the pan.
7. Add the coconut cream and the herbs-stir over heat until hot.