Recipe

Thai pumpkin soup with coconut and lime

Packed full of vitamin C, the versatile pumpkin adds more than just colour to a dish. So try this delicious Thai pumpkin soup with coconut and lime for a comforting dinner during these cold winter months.

By Nadia Lim
  • 25 mins cooking
  • Serves 4
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Ingredients

  • 1 tablespoon olive oil
  • 1 shallot, finely sliced
  • 1 tablespoon sliced fresh ginger
  • 1 clove garlic, finely sliced
  • 2 tablespoon Thai green curry paste*
  • 750 gram roasted pumpkin, skin removed, roughly chopped or mashed
  • 500 millilitre vegetable or chicken stock*
  • 400 millilitre tin coconut cream
  • zest 1 lime
  • 2-3 kaffir lime leaves, finely sliced
  • 1/4 cup sour cream (or coconut yoghurt for dairy free)

Method

  • 1
    Heat the oil in a large saucepan and sauté the shallot, ginger, garlic and curry paste for 2-3 minutes over a medium-low heat until soft and fragrant but not coloured.
  • 2
    Add the pumpkin and stock and simmer for 10 minutes, then mash or blend to reach desired consistency.
  • 3
    Add three-quarters of the coconut cream (reserve the rest for serving) and stir in half the lime zest and half the sliced kaffir lime leaves. Warm through but do not boil.
  • 4
    Serve in bowls with a swirl of remaining coconut cream and garnish with remaining lime zest and kaffir leaves.

Notes

*Check label if eating gluten free

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