Thai Pumpkin & Ginger Soup
Course
Main Dish
Cuisine
Thai
Servings
Prep Time
4
people
10
minutes
Cook Time
30-40
minutes
Servings
Prep Time
4
people
10
minutes
Cook Time
30-40
minutes
Ingredients
Oil for browning
1
cup
Chopped onion
1
kg
Peeled and chopped pumpkin
butternut is preferred
3
Peeled and diced potatoes
1
L
Water
1
Vegetable stock cube
50
g
Grated ginger
2
tbsp
Thai yellow curry paste
1
Large chopped red chilli
Salt & pepper to taste
Fresh coriander to garnish
Coconut cream to serve
Instructions
Place a generous splash of oil in stockpot and brown onion.
Once onion is browned add pumpkin, potatoes, chilli and ginger until browned.
Add water, curry paste and vegetable stock, bring to the boil and then simmer for 30 – 40 minutes.
Place into food processor or use a stick mixer to blend until smooth. Season to taste with Salt and Pepper.
Serve with a dollop of coconut cream and garnish with fresh coriander.
Recipe Notes
If you’re not a fan of spice leave out the chilli