Photo: Chef Cynthia Louise
Recipe for pumpkin and kaffir lime soup by Chef Cynthia Louise
Here's a soup recipe with simple ingredients that hits the spot. It’s creamy yet full of zest and brightness from the kaffir lime leaves. If you have some cashews on hand, add a few to amp up its creaminess. I also like to add a splash of black or clear sesame oil for some nuttiness and a few sprinkles of chilli flakes to spice it up.
P.S. if you don’t use kaffir lime leaves regularly, you can store them in the freezer in a sealed bag.
See also: Hearty Mushroom Soup
400g pumpkin, skinned and diced into small chunks all the same size
Salt and pepper, to taste
1 potato, diced
1 onion, finely diced
1 garlic clove, finely diced
2 tbsp ginger, finely grated
8 Kaffir lime leaves, squished
2 tbsp lime juice
200ml coconut cream
coriander leaves, for garnish
Add everything to a saucepan except for the coconut cream and coriander leaves.
Bring to a boil and reduce to a simmer.
Once the pumpkin and potatoes are soft, add the coconut cream and turn off the heat.
Remove the kaffir lime leaves. They’re too tough to be edible in this form.
Transfer the mixture into a blender and blend until super smooth.
Serve with fresh coriander leaves.