Thai Pumpkin Soup
Serves 4
A hearty and asian-infused winter warmer.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1.5kg pumpkin, peeled and cubed
  2. 2 tablespoons coconut oil
  3. 2 garlic cloves, finely chopped
  4. 1 brown onion, diced
  5. 1 lemongrass stalk
  6. 1 tablespoon ginger, grated
  7. 1 litre vegetable stock
  8. 400ml can coconut milk
  9. 1 handful coriander & extra for to garnish
Instructions
  1. Heat the oil in a large pot over medium heat. Add in the onion and garlic and cook for 2-3 minutes or until they have softened.
  2. Add in the pumpkin, lemongrass, ginger and stock and bring to the boil. Reduce the heat to low and simmer for 15 minutes until the pumpkin has softened.
  3. Allow to cool for 5 minutes, before discarding the lemongrass stalk.
  4. Blend the mixture with a handheld stick blender until smooth and creamy. Add in the coconut milk and coriander and blend for a further 20 seconds or until well combined.
  5. Spoon into serving bowls and top with some coriander.
Rebecca Pope Sydney Lifestyle Blogger https://rebeccapope.com.au/