Thai Pumpkin Soup with Coconut Milk

Ingredients

• 1 tbsp olive oil
• 1 onion coarsely chopped
• 2 cloves garlic grated
• 3 pounds butternut pumpkin peeled and chopped
• 1 lemongrass stalk finely chopped or grated
• 1 tbsp fresh ginger grated
• 1 bunch cilantro fresh coriander leaves
• 4 cups vegetable stock
• 13.5 oz coconut milk

For Garnish

• coconut flakes
• red chili pepper sliced

Instructions

1. Remove the roots and stalky ends from the fresh cilantro. Wash the leaves and dry in a salad spinner or paper towel before roughly chopping. Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.
2. Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
3. Add the ginger, lemongrass and cilantro. Cook until the stalks become soft before adding the pumpkin.
4. Toss the butternut pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
5. Pour the soup into a blender and blend until smooth. Add most of the chopped cilantro leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.
6. Return to a clean saucepan and add the coconut milk. I like to only add half the milk, reserving the rest for garnish. Serve with shaved coconut, the remaining cilantro leaves and chili peppers, if using for garnish.