Thai Pumpkin Soup
If you are looking for a soup that packs a-bit of heat then look no further. This healthy soup is great for lunches or as a starter for dinner.
Thai flavoured Pumpkin Soup
A rich spicy and sweet thick soup to warm the cockles of your heart.
Equipment
- saucepan
- Chef Knife
- Chopping Board
- stick blender (immersion)
- garlic press
Ingredients
- ⅛ large pumpkin
- 1 thai green curry paste
- ½ onion
- 2 garlic cloves
- 1 large chilli
- 140 ml coconut milk
- ½ stock cube
- ½ celery stick
- 1 tbsp oil
- 300 ml water
Instructions
- peel and chop the pumpkin into cubes
- slice the onion and celery
- add the oil to the pan and heat up
- fry the onion ad celery until soft
- add the paste and stock cube, fry for 1 -2 mins until fragrance is released
- add the pumpkin and toss through the mix
- add the water and leave to boil
- cook for 10- 15 mins unti pumpkin has softened.
- take off the heat and add the coconut milk.
- use a stick blender to blend the soup to a fine texture
- garnish with chillies and coconut milk.
Nutrition
Calories: 124kcalCarbohydrates: 7gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 1mgSodium: 131mgPotassium: 278mgFiber: 1gSugar: 2gVitamin A: 3765IUVitamin C: 22mgCalcium: 21mgIron: 2mg
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