Thai Pumpkin Soup

Ingredients

  • Butternut Squash or small Pumpkin
  • 1 Carrot
  • 1 Onion roughly chopped
  • Couple of Kefir lime leaves
  • Stalk of Lemongrass bruised
  • Small knob of Ginger, finely chopped
  • 1-2 cloves Garlic chopped
  • Bunch of Coriander, stalks chopped, leaves set aside
  • Fresh sliced Chilli - to taste :)
  • 500ml Best Bones Chicken or Beef Broth
  • Can of Coconut Milk

Method

  1. Cut butternut in half lengthways and roast in oven on 180 degrees until soft, scoop off all the seeds and peel off skin or scoop out roasted flesh.
  2. In a large pot add coconut oil or ghee, saute onion & carrot until soft.
  3. Add garlic, chilli, kefir leaves, ginger and coriander stalks until fragrant (couple minutes).
  4. Add butternut to pot with the broth and coconut milk, simmer on low for about 10 min with lid on.
  5. Add some water if pumpkin isn't covered by liquid. Add coriander for last couple minutes.
  6. Puree with stick blender or in a blender until smooth (I pull out the lime leaves and lemongrass first).
  7. Garnish with extra coriander leaves and sliced chilli.