Thai Pumpkin Soup
Embrace the flavours of fall with our tantalizing Thai Pumpkin Soup recipe! Bursting with the rich sweetness of pumpkin, creamy coconut milk, and a hint of Thai curry paste, this soul-warming dish is perfect for cozy autumn nights. Whip it up with just a handful of ingredients and let the fragrant aromas fill your kitchen.
Get ready to savour the season one spoonful at a time!
Ingredients
- 1 onion
- 2 cloves garlic (optional)
- 1 Tbsp oil
- 3-4 cups chopped pumpkin
- 2 chicken or vegetable stock cube
- Enough water to cover pumpkin
- 1 tsp or Tbsp of thai curry paste
- Salt and pepper to season
- 1 can coconut milk or cream
Method
- Heat the saucepan with oil, and cook the onions and garlic till soft. Either add Thai curry paste now and heat for added spice…or add it with the water if you want less spice.
- Add pumpkin to saucepan, water, stock powder and cook for ~20min until soft. Cool.
- Using a blender stick whizz the pumpkin up until smooth.
- Add coconut milk and blitz until combined. Taste test and add extra seasoning as required. You can add fresh herbs such as coriander to garnish
Notes
- Full of flavour and perfect to make a large batch, keep in the fridge or freezer for a quick meal.
- Adjust the amount of Thai curry paste according to your spice preference. Start with a teaspoon for a milder kick, or add more for an extra punch of flavour.
