Easy Thai Pumpkin Soup
At a Glance
- Total
- 35 min
- Servings
- 6.00 serving(s)
Categories
- Soup
- Thai-inspired
- Simmered
Allergens
- Coconut
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Easy Thai Pumpkin Soup brings together 15 ml sunflower oil, 1 large onion, chopped, 20 ml grated ginger in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Large saucepan, blender or hand whisk
Ingredients
- 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 1/4 liters vegetable stock (or chicken)
- 1 (410 g) can coconut milk (or equivalent)
- 10 -15 ml garlic, crushed
Instructions
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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