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Gevans
Eastern Pumpkinsoup
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Ingredients
Directions
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Extra requirements: kitchen rope, hand blender or food processor.
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Chop the onion.
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Cut the top and bottom of the pumpkin, cut across.
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Then cut the skin from the side with a long knife.
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Remove the seeds and cut the flesh into small cubes.
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Remove the seeds from the red pepper.
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Heat a soup pan and fry the pumpkin and onion firmly in the oil for five minutes.
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Using a peeler, remove four large strips of green skin from the lime and then press it out.
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Tie a little more than half of the coriander twigs and the lime peel firmly together with kitchen rope.
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Add the stock, half a red pepper and the coriander grove.
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Let it simmer for twenty-five to thirty minutes until the pumpkin is soft.
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Remove the coriander and puree the soup with the hand blender or food processor.
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Then add the coconut milk.
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Taste and season with salt, oyster sauce and lime juice.
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Strain if desired and garnish with the remaining coriander and red pepper.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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