Thai Style Pumpkin Soup
Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 270milliliter coconut cream
- 1tablespoons mild thai red curry paste
- 2 sprigs fresh coriander (to serve)
- 600grams pumpkin, seeded and cubed
- 1 onion, chopped
- 1 lime, juiced
- 2tablespoons oil
- 4 cup vegetable stock
Nutrition per serving
1510kJ / 360Cal
1510 Kilojoules or 360 Calories
17% of daily energy intake*
Protein
5.8grams
Fat
27.8grams
Carbs
24.0grams
Sugars
16.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a large pan. Cook onion and curry paste over medium heat until onion is soft. Add pumpkin and stock. Bring to the boil, reduce heat and simmer for 30 minutes until pumpkin is very soft. Cool slightly.
Step 2 of 4
purée in a food processor or with a handheld blender until smooth.
Step 3 of 4
Return to pan and add coconut cream and lime juice. Reheat over low heat.
Step 4 of 4
Spoon into bowls. Sprinkle with coriander.
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