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Quick & Easy Thai Pumpkin Soup

Fat Mum Slim /

A collaboration between Vitasoy and Fat Mum Slim.

Quick & Easy Thai Pumpkin Soup

Do you ever have those afternoons where dinner time rolls around, and the kids are getting ratty and you quickly realise that you haven’t even considered what to feed the family, no meat has been defrosted and you know that you’re going to have to pull off some kinda magic to make dinner appear on the table before midnight? I know those moments. I have them often. If takeaway places actually delivered to my house I might know them on a first name basis because life is busy, and dinnertime can be HARD.

I know you’re going to love this recipe because it takes just 5 ingredients and is on the table in just 30 minutes. And it ACTUALLY tastes a-mah-zing. I kid you not, you’re going to be asking yourself, “Why didn’t I make this earlier?”

It’s made from good ingredients too. There’s nothing nasty, just really simple natural ingredients. I’ve made mine with Vitasoy Coconut Milk which you can find in the long life milk section at your local supermarket. You can use anything leftover in your breakfast or in this delicious chocolate cake that I love. Coconut milk is a great way to add flavour and twist to your normal dishes. It’s made from real coconuts, contains the goodness of calcium, while naturally being lactose and dairy-free. You can use it in baking, smoothies, and even {if you’re so inclined} in a delicious cocktail at the end of the day.

Vitasoy has a whole range of beautiful plant milks, and you can read more about the range and the benefits they contain by popping over to had a read here.

Quick & Easy Thai Pumpkin Soup

Quick and Easy Thai Pumpkin Soup

INGREDIENTS
1kg of butternut pumpkin, chopped into 2cm squares
2 tablespoon Thai Red Curry Paste {maybe halve this if your kids are sensitive to heat}
2 cups chicken stock
250ml Vitasoy coconut milk
Fresh coriander

METHOD
♥ Heat a large saucepan over medium heat, and add the chopped pumpkin and Thai Red Curry Paste. Saute for 30 seconds. Add the chicken stock and Vitasoy coconut milk, and bring to the boil.
♥ Place the lid on the saucepan, and the simmer for 20 minutes, or until pumpkin has softened.
♥ Allow the soup to cool for 5-10 minutes, and the process with hand-blender until smooth.
♥ Pour into 4 soup bowls, and top with fresh coriander.

And enjoy!

What’s your favourite way to use plant-based milks like soy, almond and coconut milk?

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Ingredients

1kg of butternut pumpkin, chopped into 2cm squares
2 tablespoon Thai Red Curry Paste {maybe halve this if your kids are sensitive to heat}
2 cups chicken stock
250ml Vitasoy coconut milk
Fresh coriander

Method

♥ Heat a large saucepan over medium heat, and add the chopped pumpkin and Thai Red Curry Paste. Saute for 30 seconds. Add the chicken stock and Vitasoy coconut milk, and bring to the boil.
♥ Place the lid on the saucepan, and the simmer for 20 minutes, or until pumpkin has softened.
♥ Allow the soup to cool for 5-10 minutes, and the process with hand-blender until smooth.
♥ Pour into 4 soup bowls, and top with fresh coriander.

@Fatmumslim