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Mains

Asian Spiced Broth With Pumpkin & Herbs

This delicate clear broth is great for the change of season weather today. It packs a big hit of aromatic spices and herbs, slow-cooked with pumpkin to release a maximum flavored stock base that infuses into the vegetables. All it needed was plenty of fresh herbs on top and some chili for added spice.- Gian Manik

Asian Spiced Broth With Pumpkin & Herbs

Print Recipe

ingredients

1 tbsp Coconut Oil see product
1 tbsp Coconut Sugar see product
¼ pumpkin, cut into 2cm cubes
1 brown onion, sliced
3 cloves of garlic, sliced
3cm knob of ginger, cut into discs
4 star anise
2 sticks of cinnamon
3 spring onion, cut in half
1 large red chili
1 liter of vegetable stock
2 tbsp coconut amino or tamari
1 packet of brown rice vermicelli
1 bunch of basil
1 bunch of coriander
1 cup of spinach
1 lime cut into wedges

method

Step 11.In a large pot, heat the coconut oil and fry the ginger, garlic, star anise, cinnamon and onion for 5 minutes.
Step 22.Add the coconut sugar, stock, coconut amino or tamari, the whole chili sliced lengthways, the ends of the spring onions and the roots of the basil and coriander tied together.
Step 33.Bring to the boil, add the pumpkin and then simmer for 45 minutes.
Step 44.To serve, place the cooked vermicelli noodles in a bowl, ladle over the broth and then top with the fresh coriander, basil, spinach and some fresh cut chili.