Perfect for those cold winter nights. Flavourful with a hint of spice giving you that warm comfort that a good, tasty soup provides.

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Thai Pumpkin & Ginger Soup

Course

Main Dish

Cuisine

Thai

Prep Time

10 Minutes

Cook Time

30-40 Minutes

Servings

People

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

Course Main Dish Cuisine Thai Prep Time 10 Minutes Cook Time 30-40 Minutes Servings People 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

1. Place a generous splash of oil in stockpot and brown onion.

2. Once onion is browned add pumpkin, potatoes, chilli and ginger until browned.

3. Add water, curry paste and vegetable stock, bring to the boil and then simmer for
   30 – 40 minutes.

4. Place into food processor or use a stick mixer to blend until smooth. Season to taste with Salt and Pepper.

5. 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

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