What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciously warming soup recipes - we have something for everyone, with meaty treats and vegetarian delights from all over the globe.
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.
- 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
- 1Heat 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.
- 2Add the pumpkin and stock and simmer for 10 minutes, then mash or blend to reach desired consistency.
- 3Add 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.
- 4Serve 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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