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Firecracker Roasted Pumpkin And Coconut Soup

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The British Larder
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soups dairy free low carb thanksgiving lunch
Photo: The British Larder


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Ingredients for 8 servings

700 g fresh pumpkin, roughly diced( with the skin on if it

100 ml peanut oil

salt and freshly cracked black pepper

1 medium chilli, deseeded, roughly chopped

1 stick of lemongrass, roughly chopped

20 g fresh ginger, peeled

1 clove of garlic

150 g banana shallot, sliced

100 g celery, wash and sliced

10 g coriander roots and stalks, washed

10 g palm sugar

25 ml fish sauce, squid brand

100 g yellow split peas soaked over night

1.5L water

400 ml coconut milk

50 g rocket salad, washed

20 g coriander, washed

10 g toasted dessicated coconut

1 clove of garlic, crushed

5 g fresh ginger, peeled and grated

80 ml peanut oil

seeds from the pumpkin

1/2 tsp crushed dried chillies

1 tsp peanut oil

Pinch of Maldon sea salt

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