Ingredients
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500 ml coconut milk
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500 ml chicken stock or 500 ml vegetable stock (OR 1 bouillon cube dissoved in 500 ml water)
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400 g fresh pumpkin, in cubes (peeled, cleaned, and without seeds)
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1 hot pepper, finely chopped,with or without seeds according to your heat tolerance (red jalapeno is nice for the color)
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2 shallots, finely chopped
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2 cloves garlic, minced
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1 lime, zest of
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3 lemongrass, stems tender white part only,finely chopped
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1 lime, juice of
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salt and pepper, to taste
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chopped cilantro, for garnish
Instructions
- Add the coconut milk and the stock to a large cooking pan, and bring to the boil.
- Add the pumpkin, hot pepper, shallots, garlic and lime zest.
- When the mixture returns to the boil, reduce the heat and simmer for approximately 10 minutes, uncovered, or until the pumpkin is cooked and softened.
- At this point you can refrigerate and finish the dish later if desired.
- Puree the mixture with a hand blender or in a food processor.
- Add the lemongrass, and bring the mixture again up to the boil, then reduce the heat and simmer for 10 minutes.
- Take the pan off the heat, add the lime juice and add salt and pepper, if needed.
- Serve immediately, garnished with chopped cilantro, if desired.