Pumpkin Coconut Soup & Rice

• Pumpkin(800 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Turmeric(½ tsp)
• Cumin(½ tsp)
• Coconut milk(400 ml)
• Vegetable Broth(750 ml)
• Jasmine Rice(200 g)
• Soy sauce(1 tbsp)
• Lime(1)
• Coriander(15 g)
• Anaheim Peppers(1)optional
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Peel and cut the {Pumpkin} into rough chunks. Dice the {Onion}, finely chop the {Garlic}, grate the {Ginger}, roughly chop the {Fresh cilantro}, and thinly slice the {Chili pepper} if using. Rinse the {Jasmine Rice} until the water runs mostly clear.

   ~12 min

2. 2

   Heat the {Vegetable oil} in a large pot over medium heat. Cook the {Onion} for 4 minutes until softened, then stir in the {Garlic}, {Ginger}, {Turmeric}, and {Cumin} for 1 minute until fragrant.

   ~5 min

3. 3

   Add the {Pumpkin}, {Vegetable Stock}, {Coconut milk}, {Salt}, and {Black pepper}. Bring to a boil, then lower the heat and simmer for 18 minutes until the pumpkin is very tender. Meanwhile, cook the {Jasmine Rice} in a saucepan with 400ml water for 12 minutes, then cover and let it stand off the heat for 5 minutes.

   ~18 min

4. 4

   Blend the soup until smooth and velvety. Stir in the {Soy sauce} and the juice of half the {Lime}. Taste and add more lime juice if needed for a brighter finish.

   ~3 min

5. 5

   Divide the {Jasmine Rice} between bowls and ladle over the soup. Scatter with the {Fresh cilantro} and {Chili pepper} for serving.

   ~2 min