This pumpkin kaffir lime soup will warm up the coldest of days

17 May 2022

@chefcynthialouise profile image
chefcynthialouise

Pea and coconut soup Photo: Chef Cynthia Louise

Recipe for pumpkin and kaffir lime soup by Chef Cynthia Louise

Here's a soup recipe with simple ingredients that hits the spot. It’s creamy yet full of zest and brightness from the kaffir lime leaves. If you have some cashews on hand, add a few to amp up its creaminess. I also like to add a splash of black or clear sesame oil for some nuttiness and a few sprinkles of chilli flakes to spice it up.

P.S. if you don’t use kaffir lime leaves regularly, you can store them in the freezer in a sealed bag.

See also: Hearty Mushroom Soup


Ingredients

400g pumpkin, skinned and diced into small chunks all the same size
1L water
Salt and pepper, to taste
1 potato, diced
1 onion, finely diced
1 garlic clove, finely diced
2 tbsp ginger, finely grated
8 Kaffir lime leaves, squished
2 tbsp lime juice
200ml coconut cream
coriander leaves, for garnish


Method

Add everything to a saucepan except for the coconut cream and coriander leaves.

Bring to a boil and reduce to a simmer.

Once the pumpkin and potatoes are soft, add the coconut cream and turn off the heat.

Remove the kaffir lime leaves. They’re too tough to be edible in this form.

Transfer the mixture into a blender and blend until super smooth.

Serve with fresh coriander leaves.

Chef Cynthia Louise

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Responses

Post
@ajoy profile image
ajoy5 MONTHS AGO
Kaffir lime leaves is an odd ingredient. I’ve never heard of them, much less seen them to buy. Where would one find such a thing?
REPLY
@littledisturbance profile image
littledisturbance5 MONTHS AGO
A local asian market should have them in the produce section. Google a photo and ask around :)
REPLY
@chavonne profile image
chavonne4 MONTHS AGO
I buy them like I Buy curry leaves. Bulk
REPLY