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Thai Pumpkin Soup
Velvety roasted pumpkin soup with coconut milk, lemongrass and ginger. Roasting the pumpkin before it goes into the soup, rather than just boiling it, concentrates its sweetness into a deeper, richer flavour.
Total time
55 min
Prep
20 min
Cook
35 min
Difficulty
easy
Cuisine
Thai
vegangluten-free
Ingredients
1.2kgbutternut pumpkin, cubed
2 stalkslemongrass, bruised
3 cmginger, sliced
1large onion, diced
4 clovesgarlic
400mlcoconut milk
600mlvegetable stock
2 tbspfish sauce (or soy for vegan)
juice of 1lime
3 tbspcoconut oil
fresh coriander and chilli oilto garnish
Instructions
1
Roast pumpkin at 200°C for 25 minutes.
2
Fry onion, ginger and lemongrass in oil 5 minutes.
3
Add garlic.
4
Add roasted pumpkin, coconut milk and stock.
5
Remove lemongrass.
6
Blend smooth.
7
Season with fish sauce and lime.
8
Serve garnished with coriander and chilli oil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
356
Protein
3.7g
Fat
34.2g
Carbs
14.4g
Fiber
3.1g
Sodium
588mg
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