Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 4 brown shallots, finely sliced
  • 60g fresh ginger, grated
  • 1 tbsp chopped lemongrass (white part only)
  • good pinch chilli powder
  • 6 cups peeled and diced butternut pumpkin
  • 2 cups vegetable stock or water
  • 1 can coconut cream
  • 11/2 tsp sea salt
  • 1/2 tsp white pepper
  • splash fish sauce (I use Squid Brand)
  • juice of 1 lime
  • 2 kaffir lime leaves, finely shredded
  • coriander leaves (optional)
  • roasted, chopped macadamia nuts

Instruction

  • <p>Place olive oil in a large heavy-based saucepan over medium heat.</p> <p>Add shallots, ginger, lemongrass and chilli powder and cook for 3-5 minutes or until soft and translucent.</p> <p>Add pumpkin and stock, bring to the boil and simmer gently until pumpkin is very tender.</p> <p>In a blender, purée soup in small batches until very smooth.</p> <p>Rinse saucepan and place purée in it. Add coconut cream, season with salt, pepper and fish sauce, and heat through without allowing soup to boil.</p> <p>Taste and adjust seasoning, then add lime juice and finely shredded kaffir lime leaves (keep some aside for garnish).</p> <p>Ladle soup into bowls and garnish with lime leaves, coriander (if using) and macadamias.</p>