Thai Pumpkin Soup

A silky smooth soup made with pumpkin, lemongrass, and ginger, topped with coconut milk and cilantro.

Ingredients

• Olive oil, 1 tbsp
• Onion, 1, chopped
• Garlic, 2 cloves, grated
• Pumpkin, 3 lbs, peeled and chopped
• Lemongrass, 1 stalk, chopped or grated
• Ginger, 1 tbsp, grated
• Coriander, 1 bunch
• Vegetable stock, 4 cups
• Coconut milk, 40ml

Directions

1. Remove the roots and stalky ends from the coriander and rinse under clean water. Remove any dirt. Let chop it.
2. Add olive oil into the saucepan and place on medium-high flame.
3. Add garlic and onion and cook until translucent. Then, add coriander roots and stalks, lemongrass, and ginger and cook until soft. Then, add pumpkin and cook for 5 minutes. Add vegetable stock and bring to a boil.
4. Lower the heat and cook for 30 minutes until tender.
5. Remove from the flame. Allow it to cool.
6. Pour soup into the blender and blend until smooth.
7. Add chopped coriander leaves.
8. Top with coconut milk.
9. Serve!