Thai Spicy Pumpkin Soup

By Dixie Elliott

Thai Spicy Pumpkin Soup
This Thai Spicy Pumpkin Soup is the perfect winter warmer recipe. Full of flavour it's perfect for lunch or dinner and can be easily enjoyed as leftovers throughout the week.

Thai Spicy Pumpkin Soup

Serves 4

1 bunch coriander with roots

1 tbsp vegetable oil

1 brown onion, finely chopped

3cm piece ginger, peeled and grated

2 garlic cloves, crushed

1 small red chilli, deseeded, finely chopped

1kg pumpkin, deseeded, peeled, chopped

400ml coconut milk

2 tbsp fish sauce

2 tbsp lime juice (or lemon juice)

2 tsp brown sugar

 

1 Wash coriander. Finely chop root and 2cm of stalk. Roughly chop leaves and put in a bowl; cover and refrigerate.

2 Heat oil in a large, deep saucepan. Add coriander root and stalk, onion, ginger, garlic and chilli. Stir until well combined. Cook for 3 minutes or until onion is tender. Add pumpkin and 2 cups cold water to pan. Bring to the boil, reduce heat and simmer for 20 minutes or until pumpkin is tender. Cool slightly.

3 Transfer half the pumpkin mixture to a food processor and process until a smooth puree forms. Pour into a bowl. Puree remaining pumpkin mixture. Return puree to a clean saucepan. Add 1 cup of the coconut milk, fish sauce, lime juice and sugar. Bring to a simmer.

4 Ladle soup into bowls and serve topped with remaining coconut milk and coriander leaves.

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