Serves 5 to 6
- 2 Tbs olive oil
- 1 onion, coarsely chopped
- 2 cloves garlic, grated
- 1 kg butternut squash or any squash/pumpkin you prefer, peeled and chopped
- 1 lemongrass stalk, finely chopped or grated
- 1 Tbs fresh ginger grated
- 1 bunch coriander
- 1 litre vegetable stock
- 300 ml coconut milk
- Salt and pepper to taste
For garnish (optional):
- Shaved coconut
- Cooked shrimp, bacon or chicken
- Heat the olive oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
- Add the ginger, lemongrass and coriander stalks. Cook until the stalks become soft before adding the pumpkin.
- Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 20 minutes or until the pumpkin is tender.
- Pour the soup into a blender or use a hand blender and blend until smooth. Add the chopped coriander leaves, reserving some to garnish the soup.
- Add the coconut milk and bring to a boil. Serve with remaining coriander (cilantro) leaves, shaved coconut and chili. You can also add cooked shrimp, bacon or chicken.
Recipe and photo by Vicky Bogers
Vicky is Asian, came to Europe 12 years ago and now a mom to three boys. As she battled homesickness for the first few months, she focussed her time on learning the different variety of ingredients in her new country, read cooking books, tried local and international restaurants and later got hooked on cooking. Vicky uses ingredients that are widely available and prepares food seasonally, simply and family friendly.