David Pugh from Restaurant Two shares his recipe for a wonderful twist on an old favourite.
Ingredients
- 1 large Butternut pumpkin
- 2 tins coconut cream
- 6 Kaffir lime leaves
- 1 stem Vietnamese mint
- 2 stems lemongrass
- 1 teasp prawn paste
- 1 tablespoon Sambal Oelek
- 500ml chicken stock
- 2 limes – juice only
Method
Peel pumpkin and cut into small cubes.
Roast in a hot oven until lightly browned.
Pass through a mouli or mask until very fine.
Add remaining ingredients except chicken stock and heat gently.
Add chicken stock and stir until a smooth rich consistency is reached.
Remove lime leave, lemongrass stems and mint.
Add lime juice and serve.
Note
Grilled chicken tenderloins, green prawns or scallops make a good addition to this soup.
