Pump­kin soup with an Asian flavour

NZ Lifestyle Block - - Plants With A Purpose -

This is a great idea from New Zealand gar­dener-cook Mary Browne.


2 tbsp peanut oil 1 large onion, roughly chopped 2 cloves gar­lic, chopped 1 slice fresh gin­ger, chopped 800g pump­kin (re­move skin, seeds,

chop into chunks) 1 litre chicken stock 1 tbsp mild chilli sauce 1 tbsp fish sauce 3 leaves rau ram (Viet­namese mint)

or co­rian­der stalks & roots black pep­per salt to taste 1 tbsp peanut oil ¼-½ cup sliced gar­lic chives plain yo­ghurt (op­tional)

How to make

Heat the oil in a large saucepan and gen­tly sauté the onion, gar­lic and gin­ger un­til soft. Add the pump­kin. Pour in the stock and add the chilli sauce, fish sauce, rau ram or co­rian­der, and sea­son­ing. Cover and sim­mer gen­tly for 30-45 min­utes or un­til the pump­kin is ten­der. Dis­card the rau ram leaves if you have used them. Puree the soup in a blender or food pro­ces­sor un­til very smooth, then warm up again in the saucepan. Heat the sec­ond mea­sure of peanut oil in a small saucepan and sauté the gar­lic chives briefly, un­til just soft­ened but still bright green. La­dle the soup into bowls and sprin­kle with gar­lic chives. Serve with the yo­ghurt on of­fer in a small sep­a­rate bowl.

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