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Pumpkin squash soup
How to cook Pumpkin squash soup
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.
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