Thai Pumpkin Soup with Steamed Baby Barramundi

Serves 4
Time 30 minutes



1 baby barramundi, cleaned and cavity filled with lime leaves

1 large pumpkin, Jap, QLD blue, or butternut, peeled, deseeded, and cut into small pieces

2 onions, roughly diced

¼ cup extra virgin olive oil

100g ginger, peeled and roughly chopped

5 cloves garlic, chopped 

1 carrot peeled and diced

1 lemongrass stalk, lightly bruised with the back of a knife

2 whole bullet chillies, seeds removed

1 bunch coriander, fresh, washed, roots and stems separated from leaves

1 tin coconut milk

50g coconut sugar

1 lime leaves

2 tbsp fish sauce

1L vegetable stock


The juice of 3 limes


In a food processor add the onion, carrot, garlic, ginger, lemongrass, chillies, one of the lime leaves, and coriander roots.

Blend for a minute or two until blended, (add a little water to help bring it together if needed)

Add the paste and sweat for 5 minutes.

Add the coconut milk, sugar and pumpkin and cover with stock and the fish sauce.

Bring to the boil, skim away any foam and simmer for 25 minutes or until the pumpkin is cooked and soft. Blend until smooth.

Return to pot add fresh coriander leaves and lime and serve.

Meanwhile, add the barramundi to the steamer basket, and steam at 140°C for 25 minutes.