Thai-Style Pumpkin Soup
Once you have made pumpkin soup with these Thai flavourings of lime, lemongrass and coconut you’ll never want to make any other kind of pumpkin soup!
| Ingredients
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Instructions
- Put the pumpkin in a roasting pan and drizzle on about 4 tbsp of the vegetable oil. Shake well to coat the pumpkin. Roast in the oven at 190°C for 30 minutes.
- Heat 2 tbsp of oil in a pan. Add the onions, ginger and lemongrass. Cook gently over a low heat for 10 minutes to soften the onions.
- Add in the curry paste and cook for 1 minute.
- Add in the roasted pumpkin, the stock and most of the coconut milk – keep a couple of tbsp behind for garnish.
- Bring to the boil and simmer gently for 5 minutes.
- Allow to cool slightly before processing with a hand blender or food processor.
- Season with salt, pepper and a couple of pinches of sugar. Add in the lime juice, bring back to the boil and serve.
Titli's Tips
Garnish by dribbling in a little of the reserved coconut milk and add a few thin slices of red chilli. You can make the soup spicier or milder by adjusting the amount of curry paste you add, but 3 tbsp should be OK for most palates.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 329
16%
Calories from Fat 272
Total Fat 30.3g
46%
Saturated Fat 16.4g
82%
Unsaturated Fat 12.9g
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Amount Per Serving
% Daily Value
Total Carbohydrate 16.9g
5%
Dietary Fibre 2.7g
10%
Sugars 5.4g
Protein 3.6g
7%
Cholesterol 0.1mgs
0%
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