Thai Pumpkin Soup

Name: Thai Pumpkin Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 brown onion, diced; 2 tsp garlic, crushed; 2 Tbsp Gregg’s Thai Lemongrass, chili and ginger seasoning; 1 kg butternut pumpkin, peeled, cut into 1.5cm pieces; 2 cups chicken stock; 270 g can coconut cream; 1/4 cup roughly chopped coriander leaves; 1 Tbsp olive oil

Preparation time
15 mins
Cook time
20 mins
Serves 4

Warm up those winter nights, or spice up your summer nights, with this recipe for Thai Pumpkin Soup.

Ingredients

Olive oil - 1 Tbsp
Brown onion, diced - 1
Garlic, crushed - 2 tsp
Gregg’s Thai Lemongrass, chili and ginger seasoning - 2 Tbsp
Butternut pumpkin, peeled, cut into 1.5cm pieces - 1 kg
Chicken stock - 2 cups
Can coconut cream - 270 g
Roughly chopped coriander leaves - 1/4 cup

Method

Heat oil in a large saucepan over medium heat, cook stirring for 2 minutes. Add Gregg’s garlic and Thai Lemongrass, chili and ginger seasoning, cook for 1 minute, stirring or until aromatic. Add coconut cream, stir to combine. Add butternut pumpkin, stir to coat.
Add chicken stock, bring to the boil. Reduce heat to low. Simmer, covered for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
Blend or process soup in batches until smooth. Season with Saxa Salt and pepper. Top with coriander. Serve.

This recipe was sent in by Greggs.

See more Recipes

Thai Pumpkin Soup

You might also like