One-pot Pumpkin Kaffir Lime Soup | Vegan Recipe

All I want to eat right now is soup. I want to warm my little belly up with a big pot of something bubbling and nourishing, and I want to have friends over on a cool evening to share it with.
If you, like me, are looking for inspiring recipes to get you through the cooler months, I have good news.
Here's a simple soup recipe with simple ingredients that fills that spot.
For me, that spot is fabulous Australia. Yep, still here and having a truly lovely time on the Gold Coast - enjoying the many farmer's markets that are on during the weekdays, and the epic sunny weekends that keep giving and now starting to become a little chilly.
Thank goodness I have a handful of warm clothes I have left at my mum's house over the years.
Back to the soup recipe. Here are a few tips I’d like to share with you:
When you buy kaffir lime leaves, remember they can be stored in the freezer in a sealed bag.
Add some cashews if you want it to be lush and creamy.
A splash of black or clear sesame oil brings this home.
A few sprinkles of chili flakes make it all so warming.


𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
400g pumpkin, skinned and diced into small chunks all the same size
1L water
Salt and pepper, to taste
1 potato, diced
1 onion, finely diced
1 garlic clove, finely diced
2 tbsp ginger, finely grated
8 Kaffir lime leaves, squished
2 tbsp lime juice
200ml coconut cream
coriander leaves, for garnish
A pinch of #JOY

𝗠𝗘𝗧𝗛𝗢𝗗
Add everything to a saucepan except for the coconut cream and coriander leaves.
Bring to a boil and reduce to a simmer.
Once the pumpkin and potato are soft, add the coconut cream.
Turn off the heat.
Remove the Kaffir lime leaves.
Transfer to a blender and blend until super smooth.
Serve with fresh coriander leaves.

***

Makes: 1L
Freezer friendly: Yes

C, GF, RSF, NF, V

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