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Thai Style Pumpkin Soup Recipe

Ingredients

How to make it

  • Dice all the ingredients into chunks.
  • The garlic, chilli and ginger into thin slices.
  • Saute the ginger and garlic in some butter, add the chopped chilli.
  • Glaze the onions in this, then add all the pumpkin.
  • Stir it round to glaze with the butter, fry for 5 minutes while stirring constantly.
  • Add the veg stock till the pan is half covered, so the veg are half covered in the stock.
  • Leave to boil for 40 min or untill all the pumpkin is soft.
  • Liquidize everything.
  • Add a good bit of coconutmilk till you get the thickness you like.
  • Add the freshly chopped coriander.
  • You can liqiduize the soup again or leave the coriander like this.
  • Enjoy!

Reviews & Comments 1

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  • celiac_ceahow_martine 14 years ago
    This sounds SO yummy! Can't do the coconut milk (too much fat), but I can modify. I'm thinking this might also work with Japanese Kabocha squash too. Thanks.
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