Guest guest Posted October 7, 2004 Report Share Posted October 7, 2004 I served this on Erev Simhat Torah with Baked Tempeh and a rice. There was not a drop left. Indonesian Pumpkin Soup 1 onion, chopped fine 2 Tbs oil 1 hot, red pepper, chopped very fine 1 stalk of lemongrass (white part only), chopped very fine 1 Tbs fresh ginger, chopped very fine 2 c vegetable stock 500 gr pumpkin, cubed (1 lbs) 1 can coconut milk (375 ml; 12.5 fl. oz) 4 Tbs, cilantro leaves, chopped fine 1 Tbs brown sugar pinch of salt Heat oil in a soup pot and saute onion 5 minutes. Add red pepper, lemon grass and ginger and saute another 1-2 minutes. Add the stock and pumpkin. Simmer on a low light until the pumkin falls apart. Mash in the pot or cool, blend and return to pot. Add coconut milk, cilantro and brown sugar. Heat until it just begins to boil. Serve hot. Quote Link to comment Share on other sites More sharing options...
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