Thai inspired winter squash (Ambercup or Kuri) Hokkaido soup with ginger, chili with coconut milk. An easy and healthy, vegan and gluten-free pumpkin soup that is perfect for fall.
Course
Soup
Category
Asian
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
Calories421kcal
AutorElle
Ingredients
1shallot,peeled and cut in half
3clovesgarlic,peeled
1fresh red chili,seeded and cut in half
2tablespoonsfreshly grated ginger
Zest and juice of 2 limes
1small bunch fresh cilantro,leaves picked and stems reserved
1tablespoonextra-virgin olive oil
3medium carrots,peeled and sliced
1small Hokkaido squash,seeded, cut into 3-4 cm pieces
3 1/2cupschicken broth875 ml
1x 400 ml can organic coconut milk
sea salt and freshly ground pepper,to taste
garnish with pumpkin seed oil,alternatively, reserve a little coconut milk, and drizzle on top before serving
Method
Using a mini food processor/chopper, blend the shallot, garlic, chili, ginger, lime zest and cilantro stems until finely minced and paste-like.
In a large saucepan, heat the oil over medium-high heat. Add the paste and cook for 2 minutes, until fragrant. Add the carrots, squash, broth and coconut milk. Cover and bring to a simmer. Reduce heat to low and cook for 20 minutes, or until vegetables are tender.
Using a blender (or handheld immersion blender), work in batches to puree the soup until smooth and creamy. Return the pureed soup to the saucepan and add 2 tablespoons of lime juice, taste and add more lime juice, if desired. Season with salt and pepper. Ladle into soup bowls and garnish with the coriander leaves and a drizzle of pumpkin oil (or coconut milk). Enjoy!