Pumpkin Rice Laska Soup

This soup is SO yummy!! So may have to search out the lime leaves and lemongrass, but the flavour they give makes it worth the effort!


PUMPKIN RICE LASKA SOUP

1lb 6 oz pumpkin, butternut or acorn squash, halved, peeled and deseeded
small handful of lime leaves
2-3 chilies. deseeded and finely sliced
2 cloves of garlic, peeled and finely sliced
2 thumb-sized pieces of fresh peeled ginger
3 sticks of lemongrass, outer leaves removed
1 heaping teaspoon five-spice powder
1 teaspoon cumin
olive oil
1 white onion, peeled and finely sliced
2 1/2 cups chicken or vegetable stock
1 cup basmati rice
2 - 14 oz cans coconut milk
sea salt and freshly ground pepper
juice of 2 limes

Chop the pumpkin flesh into 2 inch pieces.
First chop and then whiz in a food processor (or bash in mortar and pestle) until you have a pulpy mix: lime leaves, chilies, garlic, ginger, lemongrass, five spice powder and cumin. Remove and large stringy bits. Put mixture into a high sided pan with a little oil and the onion and cook gently for about 10 minutes.

Add the pumpkin and stock to the pan. Stir. Bring to a boil, reduce heat and simmer with the lid on for about 15 minutes until the pumpkin is soft. Add the rice and give it a really good stir. Some of the pumpkin will mush up. Continue to simmer with the lid on until the rice is cooked, then off comes the lid. Add the coconut milk, stir, taste and season carefully with S&P. Add the lime juice and serve!
Serves 6-8