Asian Pumpkin Soup
⏳ Time
50 minutes
🥕 Ingredients
17
🍽️ Servings
10
Description
Asian Pumpkin Soup
Ingredients
- Pumpkin - 24.7 oz
- Banana Leaves - 3 pieces
- Mild Chili Spice - 4 pieces
- Garlic - 2 cloves
- Ginger - 1.4 oz
- Lemongrass - 2 stalks
- Cilantro - 0.5 oz
- Chinese Five Spice - 1 teaspoon
- Ground Cumin - 1 teaspoon
- Vegetable Oil - 2 tablespoons
- Onion - 1 head
- Chicken Broth - 20 fl oz
- Basmati rice - 7.1 oz
- Coconut Milk - 27 fl oz
- Lime - 2 pieces
- Desiccated coconut - to taste
- Salt - to taste
Step by Step guide
Step 1
Peel and chop the pumpkin into large pieces, then set aside.
Step 2
Chop the lime leaves, 3 chili peppers, garlic, ginger, lemongrass, cilantro stems, Chinese five-spice powder, and cumin into a dry paste in a food processor. Discard any fibrous pieces, if present.
Step 3
Heat the oil in a deep pot over medium-low heat. Add the spice paste and finely chopped onion, and cook on low heat for about 10 minutes, stirring to release the aromas.
Step 4
Add the pumpkin and broth, and stir, scraping any bits from the bottom of the pot. Bring to a boil, then reduce the heat and simmer covered for about 15 minutes, until the pumpkin is soft and cooked through.
Step 5
Stir in the rice and mix well — the pumpkin may start to break down, but that’s fine. Continue to simmer covered for 12 minutes, until the rice is fully cooked.
Step 6
Add the coconut milk, stir again, taste, and season thoroughly. Bring to a boil again, then add lime juice to taste.
Step 7
Ladle into tea or coffee cups and garnish with fresh cilantro leaves, remaining chopped chili, and a small amount of shredded coconut.
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