Ginger-pumpkin soup

Try Curtis Stones tasty winter warmer recipe for Thai-style Ginger-Pumpkin Soup with chilli, fresh herbs and lime, served with homemade roti bread.

Recipe «Ginger-pumpkin soup» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large shallot , peeled, cut in half, 1 long red chilli , cut in half, 8cm-piece fresh ginger , peeled, coarsely chopped, 3 cloves garlic, peeled, 2 limes, zest and juice separated , 1/2 punnet fresh coriander , leaves and stems separated, 1 tbsp canola oil, 3 medium carrots, peeled, sliced , 900g Kent pumpkin, peeled, seeded, cut into 3cm pieces, 5 cups chicken stock or water, 400ml can coconut milk, Roti , to serve.

Ingredients:

• 1 large shallot , peeled, cut in half 
• 1 long red chilli , cut in half 
• 8cm-piece fresh ginger , peeled, coarsely chopped 
• 3 cloves garlic, peeled 
• 2 limes, zest and juice separated 
• 1/2 punnet fresh coriander , leaves and stems separated 
• 1 tbsp canola oil 
• 3 medium carrots, peeled, sliced 
• 900g Kent pumpkin, peeled, seeded, cut into 3cm pieces 
• 5 cups chicken stock or water 
• 400ml can coconut milk 
• Roti , to serve 

Instructions

1. In a food processor, blend the shallot, chilli, ginger, garlic, lime zest and coriander stems to form a paste-like mixture.
2. 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.
3. 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.