Thai Pumpkin Soup
Warm up those winter nights, or spice up your summer nights, with this recipe for Thai Pumpkin Soup.
Ingredients
- 1 brown onion, diced
- 2 teaspoons garlic, crushed
- 2 tablespoons Gregg’s Thai Lemongrass, chili and ginger seasoning
- 1 kilograms butternut pumpkin, peeled, cut into 1.5 cm pieces
- 2 cups chicken stock
- 1 can coconut cream
- 1/4 cup roughly chopped coriander leaves
- 1 tablespoons olive oil
- 1 brown onion, diced
- 2 teaspoons garlic, crushed
- 2 tablespoons Gregg’s Thai Lemongrass, chili and ginger seasoning
- 1 kilograms butternut pumpkin, peeled, cut into 1.5 cm pieces
- 2 cups chicken stock
- 1 can coconut cream
- 1/4 cup roughly chopped coriander leaves
- 1 tablespoons olive oil
- Step 1 of 3Heat oil in a large saucepan over medium heat, cook stirring for 2 minutes. Add Gregg's garlic and Thai Lemongrass, chili and ginger seasoning, cook for 1 minute, stirring or until aromatic. Add coconut cream, stir to combine. Add butternut pumpkin, stir to coat.
- Step 2 of 3Add chicken stock, bring to the boil. Reduce heat to low. Simmer, covered for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
- Step 3 of 3Blend or process soup in batches until smooth. Season with Saxa Salt and pepper. Top with coriander. Serve.
Method
- Step 1 of 3Heat oil in a large saucepan over medium heat, cook stirring for 2 minutes. Add Gregg's garlic and Thai Lemongrass, chili and ginger seasoning, cook for 1 minute, stirring or until aromatic. Add coconut cream, stir to combine. Add butternut pumpkin, stir to coat.
- Step 2 of 3Add chicken stock, bring to the boil. Reduce heat to low. Simmer, covered for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
- Step 3 of 3Blend or process soup in batches until smooth. Season with Saxa Salt and pepper. Top with coriander. Serve.
Method
- Step 1 of 3Heat oil in a large saucepan over medium heat, cook stirring for 2 minutes. Add Gregg's garlic and Thai Lemongrass, chili and ginger seasoning, cook for 1 minute, stirring or until aromatic. Add coconut cream, stir to combine. Add butternut pumpkin, stir to coat.
- Step 2 of 3Add chicken stock, bring to the boil. Reduce heat to low. Simmer, covered for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
- Step 3 of 3Blend or process soup in batches until smooth. Season with Saxa Salt and pepper. Top with coriander. Serve.