Pumpkin squash soup

Ingredients

• 1¼ l organic chicken or vegetable broth
• 6-7 lime leaves
• 3 fresh red chilies
• 2 garlic cloves, peeled
• 1 small finger-sized piece of fresh ginger, peeled
• 3 lemongrass sticks
• sea salt
• freshly ground black pepper
• 1 small bunch fresh cilantro
• olive oil
• 1 tsp with a hill of five spices
• 1 tsp ground cumin
• 1 onion, peeled and finely chopped
• 1 pumpkin squash
• 200 g basmati rice
• 800 ml canned coconut milk
• juice from 3-4 limes

Cooking

Step 1

Take a large saucepan and place over medium heat to warm it up. Pour all the broth into another small saucepan and place over low heat.

Step 2

To add delicious flavors to the soup, take a food processor and put lime leaves, chili, garlic, ginger, lemongrass (pre-cut and crushed with the back of a knife) and a pinch of salt in it.

Step 3

Chop a few leaves from the top of a bunch of cilantro and put in a food processor. Turn it to maximum speed for about 30 seconds. While this is happening add a few drops of olive oil, five spices and ground cumin.

Step 4

Pour the resulting mixture directly into your hot large saucepan and stir for a couple of minutes. Add chopped onion, then cook for about 8-10 minutes.

Step 5

Cut the pumpkin into small cubes about 2-3 cm in size and put in a saucepan, mix well, then pour in the broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until pumpkin is soft.

Step 6

At this point, add the rice and mix well. If the soup looks a little dry, you can add a little water. Continue to cook for about 8 minutes until the rice is almost cooked through, then add the coconut milk and bring the mixture to a boil. Cook for a couple more minutes.

Step 7

Remove the saucepan from the heat and stir well, then season with salt and pepper to taste. To give the soup a more expressive taste, add lime juice.