Thai pumpkin soup recipe

Creamy smooth pumpkin soup with a kick of hot chilli, fragrant lemongrass and coriander.

Jody of Stay at Home Mum began her blog as a way to share the tips and tricks she had amassed on how to live a simple life. Cooking from scratch, growing her own produce, making her own cleaning products and living well while spending less is what inspires her content.
“Winter oozes comfort food and for us at Stay at Home Mum, this recipe had us at hello,” Jody says. “As winter sets in we all crave something warm but it’s not always great for our bodies. This soup will have your tastebuds singing and waistline dancing and being dairy and gluten free it leaves you feeling fantastic. Not only is it healthier than any takeaway version it’s also much cheaper. Winter winners!”

Ingredients

1 kg pumpkin, diced, skin removed

2 cups chicken stock

2 cups water

425 g coconut cream

2 onions, diced

2 teaspoon garlic salt

1 lime, juiced and zest

2 tablespoons fish sauce

1 tablespoon brown sugar

1/3 cup lemongrass

1/3 cup coriander

2 small chillies

1 teaspoon sesame oil

1 tablespoon olive oil

Method

1. Cut, peel and dice pumpkin and onions.

2. Heat oils in large saucepan and add onions and garlic salt, lightly fry.

3. Add pumpkin, stock and water. Bring to the boil then reduce to simmer for 30 minutes.

4. Add coconut cream, fish sauce and chilli blend with a stick blender and simmer for 10 minutes. Add herbs and serve with Greek yoghurt (optional).

 

stayathomemum.com.au

 

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