This pumpkin kaffir lime soup will warm up the coldest of days

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

Ingredients

• 400g pumpkin, skinned and diced into small chunks all the same size
• 1L water
• 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

Method

1. Add everything to a saucepan except for the coconut cream and coriander leaves.
2. Bring to a boil and reduce to a simmer.
3. Once the pumpkin and potatoes are soft, add the coconut cream and turn off the heat.
4. Remove the kaffir lime leaves. They’re too tough to be edible in this form.
5. Transfer the mixture into a blender and blend until super smooth.
6. Serve with fresh coriander leaves.