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Recipe
Son Labu Soup
Indonesian Comfort: Son Labu Soup
4.4 out of 5
Indulge in the heartwarming flavors of Indonesian cuisine with this Son Labu Soup recipe. Made with fresh pumpkin, aromatic spices, and a hint of coconut milk, this soup is a delightful blend of sweet and savory flavors.
Metadata
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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1 small pumpkin, peeled and diced (about 4 cups/800g) 1 small pumpkin, peeled and diced (about 4 cups/800g)
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves garlic, minced 2 cloves garlic, minced
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1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
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1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
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1 teaspoon ground turmeric 1 teaspoon ground turmeric
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1 teaspoon ground coriander 1 teaspoon ground coriander
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4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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Salt and pepper to taste Salt and pepper to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 10g, 8g
- Carbohydrates (total, sugars): 20g, 8g
- Protein: 3g
- Fiber: 4g
- Salt: 1g
Preparation
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1.Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and bruised lemongrass stalk. Sauté until the onion becomes translucent and fragrant.
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2.Add the diced pumpkin to the pot and stir well to coat it with the aromatic mixture. Cook for about 5 minutes, allowing the pumpkin to slightly soften.
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3.Sprinkle the ground turmeric and coriander over the pumpkin, stirring to evenly distribute the spices.
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4.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the pumpkin is tender.
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5.Remove the pot from the heat and let it cool slightly. Remove the lemongrass stalk.
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6.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
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7.Return the pot to the stove over low heat. Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
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8.Ladle the Son Labu Soup into bowls and garnish with fresh cilantro. Serve hot.
Treat your ingredients with care...
- Pumpkin — Choose a small pumpkin with a firm texture and vibrant color. Make sure to remove the seeds and peel before dicing.
- Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils during cooking.
Tips & Tricks
- For a spicier kick, add a small red chili pepper to the soup while cooking.
- If you prefer a thinner consistency, add more vegetable broth or coconut milk.
- Garnish the soup with a squeeze of fresh lime juice for a tangy twist.
- Experiment with different spices like cumin or cinnamon to personalize the flavor profile.
- Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Serving advice
Serve the Son Labu Soup as a comforting appetizer or pair it with steamed rice for a satisfying meal. Offer some crusty bread on the side for dipping into the creamy soup.
Presentation advice
To enhance the presentation, drizzle a swirl of coconut milk on top of each bowl of soup and sprinkle some toasted pumpkin seeds for added texture and visual appeal.
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