Pumpkin Rice Laksa Soup

Ingredients

• 600g pumpkin, chopped into 5cm pieces
• small handful of lime leaves
• 2-3 chillies, seeded and chopped
• 2 cloves of garlic, peeled and chopped
• 2 thumb-sized pieces of ginger, peeled
• 3 sticks of lemongrass
• large handful of fresh coriander
• 1 heaped tsp five-spice
• 1 tsp ground cumin
• olive oil
• 1 white onion, finely sliced
• 500ml vegetable stock
• 200g basmati rice
• 800ml coconut milk
• freshly ground black pepper to taste
• juice of 1-2 limes

Method

• Blend lime leaves, chillies, garlic, ginger, lemongrass, coriander stalks, five-spice, and cumin to get a nice pulp. Remove any stringy bits.
• Put a little oil in a large saucepan and add the onion and pulp. Cook gently for about 10 mins. Should start smelling good!
• Add the pumpkin and stock, bring to boil, and then simmer covered for about 15 mins, until the pumpkin is soft.
• Add the rice and simmer covered until the rice is cooked.
• Add the coconut milk, taste, and add a little pepper if you feel like.
• Add the lime juice, stir, and serve.

Source

Jamie's Dinners