Thai Pumpkin and Coconut Soup

Thai Coconut Pumpkin Soup
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Nothing quite beats a nice, warm bowl of soup to banish those chills.

Whether you’re a fan of Thai flavours or simply like tucking into aromatic soups and stews, this recipe for pumpkin and coconut broth should warm you up nice and quickly. What’s more, it’s an extremely easy cook, meaning you won’t have to work too hard to fill up those bowls in a flash.

You can make six servings with this guide.

Serves: 6

Preparation: 15 Minutes

Cooking Time: 15 Minutes

Difficulty Level: 1/5

What You’ll Need

  • 1 tsp curry powder (yellow)
  • 4 minced cloves of garlic
  • 1 diced onion (medium)
  • 14g unsalted butter
  • 550ml chicken stock
  • 150ml pumpkin purée (can be made at home)
  • 1 tin of coconut milk (unsweetened)
  • Pumpkin seeds
  • Sour cream

Nutritional Information

  • Calories: 95
  • Fat: 3g
  • Saturated Fat: 1g
  • Carbohydrates: 13g
  • Sugar: 5g
  • Fibre: 3g
  • Protein: 3g

Method

1

Melt the butter in a pan over medium heat. Then, add onions, curry powder and garlic, and cook until you have translucent onions

2

You’ll then need to prepare a blender or food mixer – transfer the mix into there.
Add in the stock and puree and then blend. It’ll need to be a nice, combined mixture

3

Prepare a saucepan on the hob at medium heat and pour in, whisking in the coconut milk. Cook and stir until warm throughout. Season as you wish with salt and pepper

4

To serve, pour into bowls and garnish with seeds and sour cream.

Tip 1
You don't need a large blender - a hand model will do. You could also throw everything in to a dedicated soup maker
Tip 2
This can be made vegetarian by swapping the chicken stock to vegetable stock
Tip 3
Feel free to experiment - more spices, ground ginger or carrots make good additions, and feel free to add chicken or croutons too
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