Son Labu Soup

Ingredients

• 1 small pumpkin, peeled and diced (about 4 cups/800g) 1 small pumpkin, peeled and diced (about 4 cups/800g)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• 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

1. 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.
2. 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.
3. 3.
   Sprinkle the ground turmeric and coriander over the pumpkin, stirring to evenly distribute the spices.
4. 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.
5. 5.
   Remove the pot from the heat and let it cool slightly. Remove the lemongrass stalk.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 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.
8. 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.