A Perfect Pantry
Thai Pumpkin Soup
- PREP TIME
5 min - COOK TIME
35 min - READY TIME
40 min - SERVINGS
5
Ingredients
- 2 tablespoons olive oil
- 1 brown onion peeled, diced
- 2 clove garlic peeled, minced
- 1 teaspoon ginger peeled, minced
- 1 teaspoon tumeric ground
- 1 teaspoon lime zest
- 500 grams pumpkin peeled, roughly chopped
- 1 large potato peeled, roughly chopped
- 1 litre vegetable stock
- 300 ml coconut milk
- 1/2 cup mint washed, shredded
Directions
- In a frypan, preheat the olive oil and sauté the onion, garlic and ginger until golden brown.
- Add the turmeric, zest, pumpkin and potato and stir until completely coated.
- Pour over the stock and coconut milk and simmer for 30 minutes. Allow to cool for 5 minutes.
- Add 125ml of warm water and then blend the soup using a stick mixer until thick and consistent.
- Serve with mint and crusty sour dough bread.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing
This sounds so good and perfect for this cold end to Winter we are having!