1 stalk of lemongrass, sliced
2 small fresh red chillies
4cm piece fresh ginger
2 cloves garlic, crushed
1 onion, diced
¼ bunch fresh coriander, chopped
2 ½tbs vegetable oil
3 tsp ground coriander
2 tsp ground cumin
½ tsp ground turmeric
3 onions, diced
1 stalk of celery, sliced
1.5kg butternut squash, peeled, deseeded and cut into 4cm chunks
900ml vegetable or chicken stock
400ml coconut milk
fresh coriander leaves
Process the paste ingredients together, with ½ tsp each of salt and freshly ground black pepper to a fine paste.
Heat a large pan over a medium heat, add oil and the paste and stir for 4-5 mins.
Add the onions, celery, and pumpkin.
Add enough stock to just cover the vegetables, bring to the boil and gently simmer for 20 mins or until the pumpkin is tender.
Add the coconut milk, process and then sieve (to remove any fibres from the lemongrass or ginger).
Season carefully and serve hot, garnished with coriander.
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