Asian Pumpkin Soup

Asian Pumpkin Soup on HOT WOK 🔥

Ingredients for 4 people:

• 3 tbsp coconut oil
• 500 g pumpkin
• 400 g carrots
• 1 spring onion (50 g)
• 1 small chili
• 1 clove garlic
• 5 cm ginger (30 g)
• 1 tsp turmeric
• 500 ml vegetable broth
• 400 ml coconut milk
• 5 leaves Thai basil
• 1 lime leaf
• A pinch of salt
• 1 tbsp soy sauce
• A pinch of black pepper
• 1 tbsp lime juice
• Fresh coriander for serving

How to cook it on HOT WOK:

Preparation: Remove the stems from the pumpkin, peel it if necessary, and hollow it out. Weigh the pumpkin and use the same amount of carrots. Peel the carrots and cut both the pumpkin and carrots into large chunks. Peel and finely chop the ginger and turmeric. Finely chop the spring onion, chili, and garlic.

Heat up the HOT WOK gas burner: Set the HOT WOK to high heat and heat the coconut oil in the wok. When the oil is hot, add the spring onion, ginger, chili, turmeric, and garlic. Sauté everything until it becomes translucent and fragrant.

Add the vegetables: Add the pumpkin and carrots to the wok, and gently cook without browning them. Reduce the heat slightly and pour in the vegetable broth and coconut milk. Add the Thai basil and lime leaf.

Simmer: Bring the soup to a boil, then let it simmer on medium heat for about 10-15 minutes, or until the vegetables are tender. Test by pricking the vegetables with a needle – they should slide off easily when they are ready.

Remove herbs and blend: Remove the lime leaf and basil leaves from the soup. Use a hand blender to puree the soup until smooth and creamy.

Season and serve: Season the soup with salt, pepper, soy sauce, and lime juice to taste. Serve hot, topped with fresh coriander.