Thai Pumpkin Soup Recipe


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


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}.

SERVES 6 | 1 SmartPoints per serve {fried shallots are 1 SmartPoints per teaspoon serve extra}