Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 5.43 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 150grams leek, white part only
- 1/2 bunch coriander
- 1packets butternut pumpkin
- 1tablespoons olive oil
- 1 cup vegetable stock
- 1/2 cup Macro coconut flakes
- 4 slices crusty wholegrain bread
- 60grams Macro organic brown flaxseed meal
- 30grams lemongrass, part only
- 1tablespoons Five Tastes Thai red curry paste
- 2 cup almond coconut milk
Description
Drive away cold nights with this fragrant pumpkin soup infused with Thai red curry spice.
Method
Step 1 of 4
Preheat oven to 200°C. Line 2 baking trays with baking paper.
Step 2 of 4
Combine pumpkin and curry paste in a large bowl and toss to coat. Spread in a single layer on one of the prepared trays and bake for 30 minutes or until pumpkin is tender. In the last 3 minutes of cooking, spread bread and coconut flakes on the second prepared tray and bake until golden and crunchy. Allow bread pieces to cool completely, then combine in a small bowl with flaxseed meal and toasted coconut flakes. Set aside for serving.
Step 3 of 4
Heat oil in a large pot, add lemongrass and leek and cook for 4-5 minutes, stirring constantly. Add stock, 1/2 cup of boiling water, almond coconut milk, and roasted pumpkin and mix until smooth.
Step 4 of 4
Pour soup into serving bowls and sprinkle with flaxseed meal mix. Garnish with coriander to serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.