Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 2 cloves garlic, grated or minced
- 3 pounds butternut pumpkin, (butternut squash) or other sweet pumpkin, peeled, seeded and cut into 1-inch cubes
- 1 lemongrass stalk, tough outer layers removed, finely chopped or grated
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoon Thai red curry paste, optional, for extra heat (check it's vegan)
- 1 bunch cilantro, (fresh coriander) with roots and stems, leaves and stems separated
- 4 cups vegetable stock
- 13.5 oz coconut milk, full-fat (1 can), divided
- salt, to taste
- ½ lime, juiced (optional)
For Garnish (optional)
- coconut flakes
- red chili pepper, sliced
Instructions
- Prepare the cilantro: pick the leaves off the stems and set them aside. Wash the roots and stems well to remove any grit, shake dry and finely chop them. Roughly chop most of the leaves, reserving a few whole leaves for garnish.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 to 6 minutes, until the onion is soft and translucent.
- Add the ginger, lemongrass and chopped cilantro roots and stems (plus the red curry paste, if using). Cook, stirring, for 1 to 2 minutes, until fragrant.
- Add the pumpkin and toss to coat it in the aromatics. Cook for 5 minutes, stirring now and then. Pour in the vegetable stock, bring to a boil over high heat, then reduce the heat to medium-low. Simmer, partly covered, for 25 to 30 minutes, until the pumpkin is very tender when pierced with a fork.
- Remove the pot from the heat and add most of the chopped cilantro leaves. Blend with an immersion blender until smooth and flecked with green. (Or let the soup cool for a few minutes and blend it in batches in a countertop blender, filling the jug no more than halfway and venting the lid, then return it to the pot.)
- Stir in about half of the coconut milk and warm the soup over low heat without letting it boil. Season with salt and a squeeze of lime juice, if using. Ladle into bowls and top with a swirl of the remaining coconut milk, the reserved cilantro leaves, coconut flakes and sliced red chili.
Notes
I like to use butternut pumpkin (butternut squash), but any sweet, orange-fleshed pumpkin works, such as sugar pumpkin or kabocha. See the article above for more substitutions.
Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months. Whisk after thawing if the coconut milk separates.
Nutrition (estimated per serving)
Calories: 273kcalCarbohydrates: 34gProtein: 4gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 648mgPotassium: 1034mgFiber: 5gSugar: 7gVitamin A: 24780IUVitamin C: 52mgCalcium: 134mgIron: 4mg
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