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Fortnightly Feed: THAI SPICED PUMPKIN SOUP

Happy Thanksgiving!

Pumpkins are in abundance this time of year. Here is a quick and delicious recipe for a winter warming soup to use up your leftover pumpkin. It can be made in advance and freezes really well.

Thai Spiced Pumpkin Soup.

Your leftover pumpkin (raw or cooked)

1 medium sized onion

2 cloves garlic

2 tsp of Red Thai Curry Paste

1 400g can of coconut milk

Cut your pumpkin in half, remove the seeds, and place on a roasting tray. Cook in the oven until tender. Scoop the pumpkin flesh out of the skins.

If using cooked pumpkin, please add it straight to your pan with the onions and garlic.

In a large pan, add your onions, coconut oil and garlic and let it cook gently until soft.

Add the Thai Red Curry Paste and let it cook until fragrant.

Add the pumpkin flesh and the coconut milk.

Let it simmer for a little while until it smells wonderful.

Use a hand mixer to whizz it to a smooth consistency, Season to taste with salt and pepper.

Scatter with a few chilli flakes over the bowl and serve.

Enjoy! 

Picture credit: With thanks to Pintrest

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