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Tori Masters: "We added more ginger and garlic and it was so goo…" Read More
9Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (coarsely chopped)
- 2 cloves garlic (grated)
- 1.5 kilograms butternut pumpkin (peeled and chopped,, 3 pounds)
- 1 lemongrass stalk (finely chopped or grated)
- 1 Tbsp. fresh ginger (grated)
- 1 bunch coriander (cilantro, cilantro)
- 1 liter vegetable stock (4 cups)
- 400 mL coconut milk (13.5 oz)
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Reviews(7)
Eliza Klonaris 6 years ago
Too much coconut milk, I prefer a more vegetable taste. Next time I'll use half of the amount.
Lucas 6 years ago
This soup is so good. I have made it multiple times. I squeeze some fresh lemon juice instead of the lemongrass and I use ginger from my spice rack rather than fresh ginger (solely because I don't know if or where lemongrass is in the grocery store, and I have never bought fresh ginger root, so I still need to learn how to handle that) :) Highly recommend this recipe.
Dee Besch 7 years ago
I liked it. 3 others I shared with liked it pretty good. I will make again. ( I didn't add the lemongrass)
Charlene 8 years ago
It turned out kind of bland. Will figure out what I can add to it so it's more flavorful. Not sure if I will make it again.