Pumpkin & lemongrass soup Recipe
Difficulty
level
1/5
level
1/5
Preparation
time
30 min
time
30 min
Heat treatment time
30 min
30 min
Ingredients list
- 1 medium sized pumpkin : about 2 kg (before it is peeled and de-seeded)
- 600ml mineral or filtered water
- 2 x 400ml tins of coconut milk
- 2 sticks of lemongrass, halved lengthways
- 30g piece of fresh ginger
- 1 shallot
- 3 garlic cloves
- 50ml sunflower oil
- 1 bunch of coriander- about 30g
- 15g salt
- cook's string
Number of servings
4 servingsJar suggestion
Le Parfait Super Jars 0.75L
Preparation
- Peel and deseed the pumpkin and cut into small chunks.
- Tie the lemongrass sticks with cook's string so you have 4 small bundles.
- Peel and slice the shallots, garlic and ginger and fry in oil in a large pan. Cook for 2 minutes on a medium heat, without allowing to brown.
- Add the pumpkin, coconut milk, water and salt and bring to the boil.
- Add the lemongrass and cook for 40 minutes on a low heat with the lid on. Stir occasionally.
- Remove (but keep) the lemongrass, add the chopped coriander and stir into the soup.
- Pour the soup into clean jars, add one lemongrass parcel into each jar.
- Sterilise for 30 minutes.
Serving suggestion:
Add more freshly chopped coriander, spring onion and crushed roasted pinenuts