Classic pumpkin soup with a Thai inspired twist - Thai Spiced Pumpkin Soup! | thekiwicountrygirl.com

Thai Spiced Pumpkin Soup

Classic pumpkin soup with a Thai inspired twist - Thai Spiced Pumpkin Soup!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 cups
Author: Laura

Ingredients

  • 1 TBSP olive oil
  • 1/2 onion finely chopped
  • 1 tsp crushed garlic
  • 2 TBSP red or yellow curry paste
  • 3 cups pumpkin puree
  • 2 cups chicken stock
  • 1 tin 425ml coconut milk
  • 1/4 tsp nutmeg
  • Salt & pepper to taste
  • Fresh bread for serving

Instructions

  • Add the oil to a large saucepan and turn the element to medium heat. Add the onion and garlic and cook until the onion is translucent - about 2 minutes. Add the curry paste and cook for a further 1 minute.
  • Add the pumpkin puree, chicken stock and coconut milk, stir together well and simmer for 10 minutes. Add the nutmeg and salt & pepper to taste.
  • Remove from the heat and allow to cool slightly before using a stick mixer to blend it together. Alternatively transfer to a blender and pulse until smooth.
  • Serve immediately with a swirl of sour cream or Greek yoghurt and fresh coriander and fresh bread.
  • Store soup in the fridge for 1 week or freeze in individual portions for a quick weekday lunch or dinner.
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