Easy Thai Pumpkin Soup

READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 15
    ml sunflower oil
  • 1
    large onion, chopped
  • 20
    ml grated ginger
  • 1 -2
    red chile (optional)
  • 125
    ml coriander (finely chopped)
  • 1
    kg pumpkin, cubes (fresh or frozen)
  • 1 14
    liters vegetable stock (or chicken)
  • 1
    (410 g) can coconut milk (or equivalent)
  • 10 -15
    ml garlic, crushed
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DIRECTIONS

  • Heat oil in a large saucepan and add onion, saute until translucent.
  • Add ginger and chilli and toss briefly.
  • Add pumpkin and stock.
  • Bring to the boil, reduce heat and simmeer for 20 mins.
  • or until pumpkin is tender.
  • Stir in the rest of the ingredients and process until smooth.
  • Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
  • ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
  • Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.
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