Thai Pumpkin, Coconut & Lemon Myrtle Soup - Marie Duong

 

This warm, comforting and creamy soup is everything right now. Flavoured with Thai red curry paste and lemon myrtle, it’s packed full of flavour (and healthy too!!)

In this recipe Marie has simmered a dried lemon myrtle leaf in the soup, like you would a bay leaf. 

Lemon myrtle is such an amazing ingredient because its flavour profile is so similar to lemon, but without the acidity!  Use it whenever a recipe calls for lemon, lemongrass, or even Bay leaves and see how it adds an incredible depth of flavour!

Ingredients   Method

Serves 4

1 butternut pumpkin, peeled and diced into 2cm chunks
Olive oil
1 medium onion, diced
2 tbsp Thai red curry paste
2 garlic cloves, minced
1 litre chicken stock*
1/4 cup coconut milk
1 tbsp fish sauce*
1 tsp brown sugar**
2 dried lemon myrtle leaves
Salt & pepper, to taste
Coconut milk, coriander, sesame seeds, chilli flakes & dried lemon myrtle powder (optional garnish)
      1. Preheat the oven to 200°C.
      2. Arrange the diced pumpkin in a single layer on a lined baking tray. Drizzle with a little olive oil and season with salt and pepper. Toss to coat then roast until tender, about 20-25 minutes.
      3. Heat the olive oil in a large pot over medium-high heat. Add the onions and sauté for 3-4 minutes. Add the curry paste and garlic and cook for 1-2 minutes, or until the curry paste is mostly dried out (this helps to release the aromatics!)
      4. Add the roasted pumpkin, chicken stock, coconut milk, fish sauce, brown sugar, lemon myrtle leaves, salt and pepper. Bring to a boil then reduce heat to low and simmer, uncovered, for 15 minutes.
      5. Remove from heat and fish out the lemon myrtle leaves. Use a stick blender, or transfer slightly cooled soup to a traditional blender in batches. Blend until smooth.
      6. Garnish with a drizzle of coconut milk, fresh coriander and a sprinkle of sesame seeds, chilli flakes and lemon myrtle powder.

      Notes

      *This recipe can easily be made 100% vegan. Simply replace the chicken stock with vegetable stock and the fish sauce with soy sauce.

      **Any sweetener can be used in place of brown sugar

       

       

      Looking to try Lemon Myrtle? Request a sample.