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Thai-style pumpkin soup
Less than 60 minutes
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60g butter, chopped
1 onion, chopped
1 tablespoon grated ginger
2 garlic cloves, crushed
600g pumpkin, peeled, chopped
3 cups chicken stock
1 lemongrass stem, bruised
1 small red chilli, finely chopped
2-3 coriander roots, washed, chopped
400ml can coconut milk
100g rice stick noodles
fish sauce, brown sugar, to taste
(about 1-2 tablespoons of each)
beansprouts, sliced red chilli,
coriander leaves, to serve
Heat butter in a large saucepan on medium. Saute onion, ginger and garlic 2-3 minutes, until tender.
Add pumpkin, stock, lemongrass, chilli and coriander to pan. Bring to boil. Reduce heat to low. Simmer, covered, 20-25 minutes, until pumpkin is very tender.
Discard lemongrass. Use a hand blender or food processor to puree soup until smooth.
Return to clean saucepan with coconut milk. Bring to boil on high. Add rice noodles. Simmer 2-3 minutes, until noodles are tender.
Season to taste with fish sauce and brown sugar. Serve garnished with beansprouts, sliced red chilli and coriander leaves.
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