Ingredients
500 ml vegetable stock
1/2 cup coconut cream (100 ml)
2 tsp coconut oil
2 cups peeled and diced pumpkin
1 brown onion, diced
1 small red chili, diced
Chopped stalks from a bunch of fresh coriander (about 2 tbsp, perfect for using up those tasty bits)
A thumb size of fresh turmeric, peeled and cut into quarters (OR 1 tsp turmeric powder)
A thumb size of fresh galangal, peeled and cut into quarters (or some lemongrass)
1 large garlic clove, chopped
Peel from half of fresh lime
1 tbsp lime juice
1 tsp fish sauce
Instructions
Sautee onion, chili, coriander stalks, galangal and turmeric in coconut oil for a couple of minutes. Add pumpkin, garlic, vegetable stock, lime peel and fish stock and bring to boil. Simmer on low heat until pumpkin is cooked, about 10-15 minutes.
Remove turmeric and galangal roots and transfer the rest of the mixture to a food processor or a blender (turmeric might be a little hard to see as it’s the same colour as pumpkin but it won’t soften so look for hard bits floating around). Puree until smooth, then add coconut cream and lime juice. Blend until incorporated. You can use a hand-held blender/soup mixer as well. Serve with a ripple of coconut cream and fresh coriander leaves on top.
source: eatdrinkpaleo
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