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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Oooh Can substitute lemon peel for lemongrass Ingredients:
1 pumpkin, small skinned, seeded and chopped into 1-inch chunks |
2 1/4 cups water |
1 2/3 cups coconut cream |
2 tablespoons oil |
1 onion, finely chopped |
1 tablespoon brown sugar |
1 teaspoon garlic (diced or crushed) |
1 tablespoon thai chili sauce |
1 tablespoon lemon, grass finely chopped |
1 tablespoon fish sauce |
1/4 cup cilantro, fresh |
pepper |
cilantro, for garnish |
Directions:
1. In a large pot, heat oil and cook onion with brown sugar and garlic until soft.
2. Add chpped pumpkin, water coconut cream, chili, lemongrass and fish sauce.
3. Season with freshly ground pepper.
4. Simmer for about 25 minutes until tender.
5. Remove and puree until smooth or use stick blender in the pot.
6. Season to taste and mix in chopped coriander.
7. When serving, garnish with fresh coriander.
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