1 spice 2 ways – Nasi Goreng

Spices can be tricky beasts. When faced with a tub of fragrant powder, your mind might automatically turn to curries or stir fries. The joy is finding unexpected ways to use this little tub of magic. When faced with a drizzly evening and a packet of cubed pumpkin in the fridge, I chose to experiment with the Nasi Goreng spice mix – usually used for rice dishes and stir fries – I rebelled and decided to use it in a smooth, creamy soup.

With fragrant lemongrass, galangal and chilli – it turned simple pumpkin into a rather glorious puddle of sunshine on a very wintry day.

If you want to try the more traditional method you can make true ‘Nasi Goreng’ – Indonesian stir fry rice. Fry cooked rice with shallots, garlic and ginger adding baby corn and green beans. Add a dash of soy sauce and eat.art Nasi Goreng spice mix – serve topped with fresh tomato and a fried egg.


Serves 4
600g pumpkin, cubed
400ml water or chicken stock
125ml cream
2 stalks fresh lemongrass
2 tbsp eat.art Nasi Goreng spice mix
1 tsp sugar
salt to taste

Boil the pumpkin and lemongrass in just enough water so all cubes are covered. Once very tender, add to a blender with 200ml cooking water. Blend until smooth. Add the cream, spice mix and sugar and blend again. Add more of the cooking water if the soup is too thin, along with salt to taste. Pass the soup through a sieve to remove the tougher lemongrass stalks. Serve with naan bread, if desired. This soup freezes very well – a little sunshine in your freezer.


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