Try Curtis Stones tasty winter warmer recipe for Thai-style Ginger-Pumpkin Soup with chilli, fresh herbs and lime, served with homemade roti bread.
- In a food processor, blend the shallot, chilli, ginger, garlic, lime zest and coriander stems to form a paste-like mixture.
- Heat a medium heavy pot over medium-high heat. Add the oil and paste and cook for 2 mins or until mixture is fragrant. Add the carrots, pumpkin, stock and all but 2 tablespoons of the coconut milk. Cover and bring to a simmer. Cook for 20 mins or until vegetables are tender.
- Using a blender, and working in batches, puree the soup with 2 tablespoons of lime juice until smooth and creamy. Season with salt. Ladle soup into bowls and garnish with remaining coconut milk and coriander leaves. Serve with the roti.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set