Pumpkin, Coconut and Lemongrass Soup with Cod

Name: Pumpkin, Coconut and Lemongrass Soup with Cod
Yield: Serves 6 as a hearty starter
Ingredients: 400 ml (13 ⅔ fl oz) unsweetened coconut milk; 2 tablespoons tamarind paste or pomegranate molasses; 2 tablespoons tamarind paste or pomegranate molasses; ¼ teaspoon saffron or ½ teaspoon turmeric; 2 tablespoons cornflour; 300 g (10 ½ oz) cod fillet, skinned and cut into thick slices; 2 tablespoons Thai fish sauce; 700 ml (1 ⅓ pints) water; 3 tablespoons butter freshly ground black peppers; 3 tablespoons butter freshly ground black peppers; 1 teaspoon salt; 3 tablespoons light cooking oil; 2 large onions, peeled and sliced; 2 lemongrass stems; ¼ teaspoon saffron or ½ teaspoon turmeric; 2 cloves garlic, peeled and sliced; 600 g (1 lb 3 ½ oz) peeled pumpkin, diced

Preparation info

Serves
6
as a hearty starter

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

A truly delicious mixture of textures and flavours. Sort of South-East Asian in origin but served with a meaty white fish — here I use New Zealand’s delicious blue cod. You can use any fish that is at its best at the time.

Ingredients

3 tablespoons light cooking oil
2 large onions, peeled and sliced
2 cloves

Starter
Pescatarian
Soup
Gluten-free

Method

Heat oil in a deep saucepan. Add onions and garlic and cook until wilted but not coloured. Add pumpkin, lemongrass (use only the bottom 8 cm/3 in, cut off the base, remove the outer two layers and discard,