pumpkin soup with coconut chilli sambal
- 2 tablespoons peanut oil
- 1 brown onion, roughly chopped
- 4 cloves garlic, crushed
- 3 long green chillies, roughly chopped
- 1.5kg Jap pumpkin, peeled, deseeded and chopped
- 3 cups (750ml) young coconut water+
- ⅔ cup (160ml) fish sauce
- ⅔ cup (160ml) lime juice (approximately 6–7 limes)
- ¼ cup (60ml) coconut milk
- 1½ cups (115g) shredded coconut
- 2 tablespoons caster (superfine) sugar
- 1 cup coriander (cilantro) leaves
- Heat the oil in a large saucepan over high heat.
- Add the onion, garlic, half the chilli and pumpkin and cook, stirring occasionally, for 5 minutes.
- Add the coconut water, cover, and bring to the boil. Cook for 12–15 minutes or until the pumpkin is very soft.
- Remove from the heat and add ½ cup (125ml) of the fish sauce, ½ cup (125ml) of the lime juice and the coconut milk. Using a hand-held stick blender, blend until smooth.
- While the soup is cooking, place the shredded coconut, sugar, coriander leaves and remaining chilli, fish sauce and lime juice in a small food processor and process until just combined.
- Serve the soup with the coconut sambal. Serves 4
TIPS + TRICKS:
+ You can buy young coconut water in whole coconuts, juice packs and cans from supermarkets, grocers and specialty food stores.
Photography: Ben Dearnley
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