Thai Pumpkin & Coconut Soup

FINALLY! Spring is here! The days are getting longer, the temps are starting to rise and the foods on the shelves are starting to change with the new season. Here’s a delicious soup I’ve put together that is perfect for this time of year. Beautiful fresh flavours and a little lighter on the tummy than your typical heavy winter soups. Enjoy!

 

 

Ingredients

  • Half pumpkin, peeled and chopped
  • 1 1/2 cups chicken stock
  • 3/4 cup coconut cream
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • Fresh long red chilli (to taste)
  • Ginger, grated (to taste)
  • 1 teaspoons lemongrass
  • Sea salt (to taste)
  • Pepper (to taste)
  • 1 1/2 tbsp green curry paste
  • Thai Basil, for garnish

Method

  1. Cut pumpkin into cubes and steam until tender.
  2. Meanwhile, bring saucepan to a medium heat. Add curry paste and fry for approx 30 seconds. Add 2 tbsp of the coconut cream and continue to stir.
  3. Add stock and bring to a simmer. Add onion, garlic, lemongrass, chilli, ginger and remaining coconut milk. Simmer for 5 mins until onion is translucent. add salt and pepper to taste.
  4. Either add the steamed pumpkin to the saucepan and blend with a stick blender OR place ingredients from the saucepan + the pumpkin into a blender until all ingredients are combined.
  5. Garnish with thai basil.

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