Thai Pumpkin Soup

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This one came in a dutch -language

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Steps

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Add the coconut milk and the stock to a large cooking pan , and bring to the boil.

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Add the pumpkin , hot pepper , shallots , garlic and lime zest.

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When the mixture returns to the boil , reduce the heat and simmer for approximately 10 minutes , uncovered , or until the pumpkin is cooked and softened.

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At this point you can refrigerate and finish the dish later if desired.

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Puree the mixture with a hand blender or in a food processor.

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Add the lemongrass , and bring the mixture again up to the boil , then reduce the heat and simmer for 10 minutes.

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Take the pan off the heat , add the lime juice and add salt and pepper , if needed.

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Serve immediately , garnished with chopped cilantro , if desired.

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Ingredients

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coconut milk, chicken stock, fresh pumpkin, hot pepper, shallots, garlic, lime, zest of, lemongrass, lime, juice of, salt and pepper, cilantro