Chilli, kaffir lime leaves and lemongrass put an Asian spin on pumpkin soup.
2 tbsp olive oil
4 brown shallots, finely sliced
60g fresh ginger, grated
1 tbsp chopped lemongrass (white part only)
good pinch chilli powder
6 cups peeled and diced butternut pumpkin
2 cups vegetable stock or water
1 can coconut cream
11/2 tsp sea salt
1/2 tsp white pepper
splash fish sauce (I use Squid Brand)
juice of 1 lime
2 kaffir lime leaves, finely shredded
coriander leaves (optional)
roasted, chopped macadamia nuts
Place olive oil in a large heavy-based saucepan over medium heat.
Add shallots, ginger, lemongrass and chilli powder and cook for 3-5 minutes or until soft and translucent.
Add pumpkin and stock, bring to the boil and simmer gently until pumpkin is very tender.
In a blender, purée soup in small batches until very smooth.
Rinse saucepan and place purée in it. Add coconut cream, season with salt, pepper and fish sauce, and heat through without allowing soup to boil.
Taste and adjust seasoning, then add lime juice and finely shredded kaffir lime leaves (keep some aside for garnish).
Ladle soup into bowls and garnish with lime leaves, coriander (if using) and macadamias.