Coconut Pumpkin Soup with Chilli and Lime - CERES Fair Food

Ingredients

• 2 tbsp coconut oil
• 2 large brown onions or leeks, roughly chopped
• 4-6 stalks of lemongrass, keep the stalks wholes but bash them a few times with the back of a knife (as you would a garlic clove) to release some flavour
• Red chillies 2-4 depending on heat, roughly chopped
• Ginger, about 10g, peeled and roughly chopped
• 4 cm galangal roughly chopped (optional)
• 4 cm piece of fresh turmeric, roughly chopped or use 2 tsp powdered turmeric
• Bunch of coriander roots and stems, washed well and roughly chopped
• 8-10 Makrut lime leaves, roughly torn – if you can’t source these you can peel large strips of zest from 2 limes and add them in with the lime juice (closer to the end of the recipe)
• 1 kg(around 6 cups) pumpkin, peeled and roughly chopped
• 2 large cloves garlic, roughly chopped
• 2 litres vegetable stock or water
• 4 tbsp fish sauce (optional)
• 400ml coconut cream
• Lime juice to taste
• Salt and pepper
• Coriander leaves to serve
• Sunflower seeds/pumpkin seeds toasted to serve (optional)