Usuba
Asian Pumpkin Soup with Rice Noodles
Aromatic soup with roasted pumpkin, coconut milk and spicy paste made from chili, ginger and garlic. Rice noodles make the dish hearty, while fresh cilantro and lime add brightness. Perfect for lunch or a light dinner.
- Total
- 60 min
- Standard serving
- 655.4 g
Ingredients
Total 15- Butternut squash
250 g - Chili flakes
0.188 g≈ 1/4 tsp - Olive oil
7.5 ml≈ 1.5 tsp - Chili pepper
7.5 g≈ 3.5 tsp - Garlic
2.25 g≈ 3/4 clove - Ginger
6.25 g≈ 1/4 pcs - Cilantro
12.5 g≈ 4 sprig - Sesame oil
3.75 ml≈ 3/4 tsp - Lime
31.5 g≈ 3/4 pcs - Fish Sauce
7.5 ml≈ 1.5 tsp - Coconut milk
200 ml≈ 3/4 cup - Chicken broth
75 ml≈ 1/3 cup - Rice noodles
50 g - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Preheat the oven to 180 °C. Cut the pumpkin in half, remove the seeds, and slice into wedges. Place on a baking sheet.
- 2
Step 2
Sprinkle the pumpkin with salt and chili flakes, drizzle with olive oil. Bake for 40 minutes.
- 3
Step 3
Finely chop or blend in a blender the chili peppers (without seeds), garlic, ginger, and cilantro stems. Add sesame oil, zest of two limes, juice of one lime, and fish sauce. Blend until smooth.
- 4
Step 4
Heat a skillet or wok. Pour in 2 tablespoons of olive oil, add the prepared paste and cook for about a minute. Pour in coconut milk and chicken broth.
- 5
Step 5
Reduce the heat and simmer for 15 minutes. Taste the soup and add fish sauce, lime juice, salt and pepper to taste as needed.
- 6
Step 6
Add rice noodles to the soup and cook for a few minutes. Pour into bowls, add roasted pumpkin, breaking it into pieces.
- 7
Step 7
Garnish with cilantro leaves and serve.
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