Recipe

Thai Style Pumpkin Soup Recipe

	Cheflucy / All my dishes 9 months, 4 weeks ago Very thick and heatlhy soup for the cold days. Prep:15m Cook:45m Servings:4	Cheflucy
	coconut coriander pumpkin

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Ingredients

Again, I am not good in measuring when I cook, but it will be clear when you read along..

Pumpkin

White onion

Coconut milk

Fresh Coriander

Red chilli

Garlic

Ginger

Vegetable stock (I take hot water with stockcubes)

Directions

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!

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Comments

celiac_ceahow_martine 1 month ago said:
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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