Lemongrass Pumpkin Soup with Coconut Milk (Pressure Cooker & Stovetop)

Ingredients

• 1.5 lb peeled pumpkin, cut into large chunks
• small apple, peeled, core removed, cut into large chunks ((optional))
• 1 small or half a medium/large onion, thinly sliced ((about 2/3-3/4 cup sliced))
• 1 teaspoon minced garlic
• 3 lemongrass stalks, slightly smashed, cut into 3-inch sections ((white part only))
• olive oil
• 1 3/4 cup water
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1/3 cup coconut milk
• freshly cracked black pepper
• a few lime wedges ((to serve))

Steps

1. 1

   Prepare all ingredients: peel and cut pumpkin and apple (if using) into chunks, slice onion and mince garlic. Peel off the dry outer layer of lemongrass, cut off the green part, bruise/slightly smash the white part and cut into 3-inch sections.

2. 2

   Place a pot over medium heat, add olive oil. Add onion and sauté until fragrant, then add lemongrass and minced garlic and sauté for a few more seconds until fragrant. If using an electric pressure cooker, you can sauté the aromatics in the inner pot with Sauté function.

3. 3

   Add water, pumpkin and salt. If cooking on the stovetop, bring everything to a boil and then lower to a simmer, cover and cook until pumpkin is very tender (around 10-15 minutes). If using a pressure cooker, cook on High pressure for 3 minutes and then release pressure immediately.

4. 4

   Discard the lemongrass sections. Blend until smooth with a regular blender or stick blender.

5. 5

   Put the soup back on a very gentle simmer, add soy sauce. Then stir in coconut milk. Taste and adjust seasonings and thickness of the soup to your liking.

6. 6

   Transfer soup to serving bowls. Sprinkle with a lot of black pepper. Serve hot with crusty bread and some lime wedges. Garnish with cilantro if desired.