Brisbane Local Food

Growing local

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Makes: 6 cups

Ingredients
2 teaspoons vegetable oil
1 brown onion, chopped
1.2kg Kent pumpkin, peeled, deseeded, chopped
375ml can Carnation light and creamy coconut flavoured evaporated milk
1 large lime, juiced (you will need ¼ cup juice)
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
½ cup fresh coriander leaves, finely chopped, plus extra, to serve
1 small red chilli, sliced, to serve

Method
Heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add pumpkin, evaporated milk and 1 cup water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until pumpkin is soft. Remove saucepan from heat and set aside to cool for 10 minutes.
Using a food processor or blender, process soup, in batches, until smooth. Pour puree into a clean saucepan. Add lime juice, fish sauce, chilli sauce and chopped coriander and heat over low heat until warmed through. Serve topped with coriander leaves and sliced chilli.

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Used Japanese Soy sauce instead of fish sauce; used Vietnamese mint (thank you Addy!) instead of Coriander; used re-hydrated powdered Coconut instead of canned and lastly own-grown-and-made hot Chilli jam instead of Sweet Chilli sauce. This is what was in the cupboard!

It was scrumptious! And quite the best pumpkin soup either of us has eaten - usually p.s. is a tad bland. Not this recipe!

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Sounds delicious Elaine, will cetainaly try it as my mm usually wont eat a veg based soup but think he would go for this - another way to use up all the summer pumpkins.

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Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.


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