Thai Style Pumpkin Soup

This version of pumpkin soup adds a little more warmth than the traditional version. My kids pack it in a thermos and dip in fresh wholegrain bread to add variety to their school lunches.

Packed with phytonutrients it’s full of antioxidants to help fend off winter colds.

Serves 4

Ready in 25 - 30 mins

Ingredients

Thai Style Pumpkin Soup

• 1 tbsp Extra Virgin Olive oil

• 1 onion, diced

• 1 fresh red chilli, finely chopped

• 3cm finger of ginger, skin removed and grated

• 1 lemon grass stalk (or prepared equivalent)

• 500g pumpkin, peeled and cubed

• 1 carrot, roughly chopped

• 500ml low salt chicken or vegetable stock

• 165ml can light coconut milk

• Fresh coriander for garnish

You can vary this recipe by adding 1/2 sweet potato and 1/2 pumpkin or add tomatoes. If you have a Thermomix or equivalent, use this to saute and cook at low speed, then blend at high for 20 - 30 seconds.

Step by Step Instructions

Step 1

Place olive oil, onion, chilli and ginger in a large saucepan and saute for 3 minutes.

Step 2

Add pumpkin, carrot and stock and bring to the boil.

Step 3

Return to simmer and cook for 20 minutes until pumpkin becomes soft.

Step 4

Transfer to a high speed blender and blend to a smooth consistency. Additional water may be added to achieve your desired consistency.

Step 5

Serve topped with a dollop of natural yoghurt, fresh coriander and a slice of crusty wholegrain bread.

For gluten free, check your stock label for a gluten free variety