Pumpkin Soup with Coconut Chilli Sambal

February 22, 2022

Pumpkin-Soup-with-Coconut-Chilli-Sambal-Two-Busy-Bees-Honey

Pumpkin Soup with Coconut Chilli Sambal

INGREDIENTS

  • 2 TABLESPOONS PEANUT OIL
  • 1 BROWN ONION, ROUGHLY CHOPPED 
  • 4 CLOVES GARLIC, CRUSHED 
  • 3 LONG GREEN CHILLIES, ROUGHLY CHOPPED 
  • 1.5KG JAP PUMPKIN, PEELED, DESEEDED AND CHOPPED 
  • 3 CUPS (750ML) YOUNG COCONUT WATER+ 
  • ⅔ CUP (160ML) FISH SAUCE 
  • ⅔ CUP (160ML) LIME JUICE (APPROXIMATELY 6–7 LIMES) 
  • ¼ CUP (60ML) COCONUT MILK 
  • 1½ CUPS (115G) SHREDDED COCONUT 
  • 2 TABLESPOONS CASTER (SUPERFINE) SUGAR 
  • 2 TABLESPOONS TWO BUSY BEES HONEY STICKY HONEY MARINADE
  • 1 CUP CORIANDER (CILANTRO) LEAVES

METHOD

  1. Heat the oil in a large saucepan over high heat. 
  2. Add the onion, garlic, half the chilli and pumpkin and cook, stirring occasionally, for 5 minutes. 
  3. Add the coconut water, cover, and bring to the boil. Cook for 12–15 minutes or until the pumpkin is very soft. 
  4. Remove from the heat and add ½ cup (125ml) of the fish sauce, 2 Tablespoons of Two Busy Bees Honey Sticky Honey Marinade ½ cup (125ml) of the lime juice and the coconut milk. Using a hand-held stick blender, blend until smooth.
  5. While the soup is cooking, place the shredded coconut, sugar, coriander leaves and remaining chilli, fish sauce and lime juice in a small food processor and process until just combined. 
  6. Serve the soup with the coconut sambal.

    Serves 4

    Recipe and recipe image created by Donna Hay 

TIPS + TRICKS:
+ You can buy young coconut water in whole coconuts, juice packs and cans from supermarkets, grocers and specialty food stores.





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