Smoothly blended Thai-inspired pumpkin soup
veggie stock cube
This is so easy and delicious!
Saute roughly chopped onion and chili (remove seeds) in vegetable oil until lightly cooked. Put aside.
Remove skin and roughly chop pumpkin and sweet potato into large chunks.
Using a large pot, bring some water to the boil, just enough to cover the veg, put sweet potato and pumpkin into the water.
Add onion and chilli, a stock cube and a stick of fresh lemongrass, allow to simmer until the veg is soft.
While this is simmering, chop firm tofu into bite sized chunks, and fry in a shallow pan, with vegetable oil, finely chopped red chili (to taste, remove seeds) and garlic, until browned and well cooked on the outside.
Remove lemongrass from soup, blend veg until smooth.
Add coconut milk and simmer for a couple of minutes.
Serves in a shallow bowl with tofu placed on top, and chives to garnish.
Can also use a firm white fish, fried and then simmered in coconut milk instead of tofu.
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