The best shout for your Halloween munch. Better than any Thai squash soup you’ll get in the supermarkets!
Kaffir Lime Leaves are key here!
Cooking Time (includes preparation time): 40 Minutes
- Vegetable Stock - £.050
- 4 Pumpkins - £3.96
- Kaffir Lime Leaves - £1.45
- 1 Brown Onion - £0.16
- Garlic - £0.30
- 400ml Coconut Milk - £0.95
- Bunch of Coriander - £0.70
- Red Chillies - £0.60
- Knob of Ginger - £0.27
- Lemongrass Puree - £1.00
- Total Cost - £9.99 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Finely slice 1 onion, 1 red chilli 2 cloves of garlic, the stalks of the coriander bunch and the big knob of ginger. Set them aside.
- Hollow out the pumpkins, scooping the flesh off the sides. Chop up the flesh.
- Get a large pan on the heat. Pour in a glug of olive oil. Add your onion, ginger, garlic, chilli and coriander stalks. Fry until soft. Add a heaped teaspoon of lemongrass puree. Mix it in, and then add your pumpkin.
- Stir it about, and then crumble in a stock cube. Pour in enough water so it is covering the pumpkin, and a lid and boil for 25-30 minutes until the pumpkin is soft.
- Take a hand blender and blitz the pumpkin. Remove and scuzz with a spoon.
- Add your coconut milk. Blitz again. Remove any more scuzz.
- Now, turn up the heat and bubble the soup down until you have a nice thick consistency.
- When ready, pour soup back into hollowed out pumpkins, scatter with coriander leaves, drizzle over some olive oil and tuck in!