Pumpkin autumn continues. Again I mixed some flavours with my favourite Hokkaido and created a delicious, creamy soup that smells beautifully with kaffir lime leaves and galangal root. It has a sharp taste being delicate at the same time which makes it perfect for all those people that don’t like or can’t eat too spicy.
Ingredients for ca. 850 ml:
8-10 tbsp pumpkin puree
2 cups vegetable stock (water will also do)
1 cup coconut milk (Arroy-D preferably)
2 cm galangal root (use ginger if you can’t find it)
4 kaffir lime leaves (most Asian stores would have them frozen)
1 lemongrass stalk (I would have a whole bunch and keep them frozen)
handful of coriander stalks and roots cleaned (Asian stores usually supply the essential, rooted version of this herb but if it’s not available just use the stalks of the regular one)
1 tsp cumin seeds
0,5 tsp dill seeds crushed in the hand
0,5 tsp ground coriander
0,5 tsp ground turmeric
1 tbsp soy sauce
Pour the stock/water into the pot, add lemongrass (crush it with a flat side of the knife before), coriander (stalks, roots), kaffir leaves, peeled and diced galangal/ginger root and all the dried spices. Bring to a boil and simmer foe 20-30 minutes. Pour through a strainer. Add coconut milk, pumpkin puree and give a good stir. Add soy sauce (and salt/pepper if desired), warm if needed, sprinkle with roasted seeds (sunflower or pumpkin), fresh coriander and a splash of olive oil and enjoy this thick, creamy treat!