Asian Pumpkin Soup… adulterated from Taste.com.au
This is outrageously easy and you can whip it up in a flash. Tip: Buy the pumpkin already chopped up: then you just toss in the coconut milk and cook...
You need for 6 dags, 10 models and 25 Vicky Beckhams:
2 teaspoons vegetable or peanut oil
1 brown onion, chopped
1.2 kg pumpkin, peeled, deseeded, chopped
1 can light coconut milk
1 large lime, juiced (you will need 1/4 cup juice)
2 tablespoons fish sauce
1 kaffir lime leaf
½ cup fresh coriander leaves, plus extra to serve
1 small red chilli, sliced to serve
You can add fresh ginger if you want to…
- Slip out of your Chanel jacket.
- Climb out of Balenciaga heels.
- Ask George Clooney to give you a foot massage.
- Then ask for a glass of wine and an aspro.
- Change into Hermes jumpsuit and cashmere socks.
- Put on new Linda Farrow sunglasses.
- Check waterproof mascara before chopping onion into small pieces.
- Squeeze the lime juice.
- Heat oil in a large saucepan big enough to hold the soup.
- Add onion and cook, stirring, for 3 to 4 minutes or until soft.
- If you have to chop the pumpkin then delegate to George. He loves to help.
- Now add pumpkin to the onion plus the coconut milk, the scissored up kaffir lime leaf and about 1 cup water and then bring to the boil.
- Turn the heat down (but not George) cover and simmer for about 15 minutes or until pumpkin is soft and mushy as you are (with Mr Clooney).
- Pour another wine and read Vanity Fair.
- When the pumpkin is cooked let it cool.
- Then grab your whizzer and blend it all til it’s all smooth as creme de la mer.
- Now add lime juice, fish sauce, chilli and ripped off leaves of coriander.
- When you serve it accessorise with more chic little green coriander leaves and more dashes of red chilli.
- Divine.
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