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Coconut Pumpkin Soup With Cilantro Gremolata
Ingredients
- 1 lb pumpkin or possibly winter squash peeled, seeded, and cubed
- 4 c. vegetable stock or possibly water
- 6 x scallions, roughly minced
- 1 x fresh red chile, (optional)
- 1 x 2 inch piece lemongrass Stems from 1/2 bunch cilantro
- 1 c. lite coconut lowfat milk
- 2 x limes, Juice of Salt and pepper, to taste
- 2 x limes, zest of, finely grated
- 1/2 tsp chopped garlic
- 1/4 c. minced cilantro
Directions
- Makes 6 servings
- Remove the leaves from the cilantro and leave the stems to flavor the soup.
- Tie the stems together for easy retrieval from the pot. Chop the leaves for the gremolata.
- 1. In a large pot combine pumpkin, stock, scallions, chile, lemongrass, and cilantro stems. Over high heat, bring to a boil, reduce heat, cover, and simmer till pumpkin is very render, 15 to 20 min.
- 2. Throw away lemongrass, cilantro, and chile, if using. In blender or possibly food processor puree soup, in batches, till smooth.
- 3. Return puree to pot. Stir in coconut lowfat milk (reserve some for garnish, if you like), lime juice, salt, and pepper. Heat to desired temperature.
- 4. In a small bowl, combine lime zest, garlic, and cilantro. Pour soup into bowls and top with gremolata.
- VEGAN
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