Thai Pumpkin Soup

Name: Thai Pumpkin Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.2kg butternut pumpkin, cubed; 2 stalks lemongrass, bruised; 3 cm ginger, sliced; 1 large onion, diced; 4 cloves garlic; 400ml coconut milk; 600ml vegetable stock; 2 tbsp fish sauce (or soy for vegan); juice of 1 lime; 3 tbsp coconut oil; fresh coriander and chilli oil to garnish

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

Roast pumpkin at 200°C for 25 minutes.

Fry onion, ginger and lemongrass in oil 5 minutes.

Add garlic.

Add roasted pumpkin, coconut milk and stock.

Remove lemongrass.

Blend smooth.

Season with fish sauce and lime.

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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