Soup! Soup! Glorious soup! I don’t know why but that song has been buzzing around in my head as I write this blog post, and the smell of pumpkin soup is wafting through the air. I love pumpkin soup, always, but when you take it up a notch and add in a little Thai flavour it really turns into something special.
This one is great to make a freeze and bring out for easy dinners or yummy lunches. I’ve calculated the Weight Watchers SmartPoints too, for those into that, because that’s what I’m doing and it’s a really good one for low SmartPoints but lotsa flavour.
Thai Pumpkin Soup Recipe
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Thai Pumpkin Soup Recipe
Ingredients
1kg butternut pumpkin, peeled and chopped into 5cm chunks
2 x carrots, chopped into large chunks
2 x large brown onions, peeled and cut into quarters
2 cloves garlic, chopped
1 tbs fresh ginger, grated
2L salt reduced chicken stock
¼ cup light coconut cream
8g red curry paste
Coriander leaves, to serve
Fried shallots, optional, to serve
Instructions
1. Place the pumpkin, carrot and onion onto a baking tray lined with baking paper. Bake at 180ºC for 45 minutes, or until pumpkin and carrots are tender.
2. Once baked, place the roast pumpkin, carrots and onions into a large saucepan along with the stock, ginger, garlic and curry paste. Bring to the boil and simmer for 30 minutes.
3. Add the coconut cream and blend with the stick blender until smooth.
4. Serve with coriander leaves {and fried shallots if you choose}.
