5 from 1 vote
Classic pumpkin soup with a Thai inspired twist - Thai Spiced Pumpkin Soup! | thekiwicountrygirl.com
Thai Spiced Pumpkin Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Classic pumpkin soup with a Thai inspired twist - Thai Spiced Pumpkin Soup!
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
  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately with a swirl of sour cream or Greek yoghurt and fresh coriander and fresh bread.
  5. Store soup in the fridge for 1 week or freeze in individual portions for a quick weekday lunch or dinner.