Pumpkin & Lemongrass Soup Recipe

Pumpkin & lemongrass soup

Ingredients List

  • 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 servings

Difficulty Level

  • Easy

Preperation Time

  • 30 minutes

Heat Treatment Time

  • 30 minutes

Jar Recommendation

Preparation

  1. Peel and deseed the pumpkin and cut into small chunks.
  2. Tie the lemongrass sticks with cook's string so you have 4 small bundles.
  3. 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.
  4. Add the pumpkin, coconut milk, water and salt and bring to the boil.
  5. Add the lemongrass and cook for 40 minutes on a low heat with the lid on. Stir occasionally.
  6. Remove (but keep) the lemongrass, add the chopped coriander and stir into the soup.
  7. Pour the soup into clean jars, add one lemongrass parcel into each jar.
  8. Sterilise for 30 minutes.

Serving suggestion:

Add more freshly chopped coriander, spring onion and crushed roasted pinenuts