- High in dietary fibre
- Wheat free
- Sesame free
- Lactose free
- Gluten free
- Egg free
- Dairy free
Spice up classic pumpkin soup with this easy recipe. It’s the perfect way to start your Easter lunch.
- Serves6
- Cook time40 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1 tbs peanut oil
- 1 brown onion, chopped
- 1 whole butternut pumpkin, seeded, peeled, chopped
- 2 carrots, peeled, chopped
- 2 tbs yellow curry paste
- 4 cups (1L) chicken stock
- 270ml can coconut milk
- 1 tbs lime juice
- 1 tbs fish sauce
- 1 tbs brown sugar
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add pumpkin, carrot and curry paste and cook, stirring, for 2 mins or until aromatic. Add stock and increase heat to high. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for 30 mins or until pumpkin and carrot are tender. Set aside to cool slightly.Step 2
Use a stick blender to carefully blend the pumpkin mixture until smooth. Reserve 1/4 cup (60ml) of the coconut milk. Add the remaining coconut milk to the pumpkin mixture with the lime juice, fish sauce and brown sugar. Stir to combine.Step 3
Ladle soup evenly among serving bowls. Drizzle with reserved coconut milk. Season to serve.
Serve with... coriander sprigs, toasted coconut flakes and chilli sauce.
Recipe tip
COOK. STORE. SAVE.
Swap me: Want more heat? Try using red curry paste instead of yellow curry paste.
Ingredient tip: You can substitute chicken stock for vegetable stock.
Thai-style pumpkin soup
- Serves6
- Cook time40 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1 tbs peanut oil
- 1 brown onion, chopped
- 1 whole butternut pumpkin, seeded, peeled, chopped
- 2 carrots, peeled, chopped
- 2 tbs yellow curry paste
- 4 cups (1L) chicken stock
- 270ml can coconut milk
- 1 tbs lime juice
- 1 tbs fish sauce
- 1 tbs brown sugar
Description
Spice up classic pumpkin soup with this easy recipe. It’s the perfect way to start your Easter lunch.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add pumpkin, carrot and curry paste and cook, stirring, for 2 mins or until aromatic. Add stock and increase heat to high. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for 30 mins or until pumpkin and carrot are tender. Set aside to cool slightly.Step 2
Use a stick blender to carefully blend the pumpkin mixture until smooth. Reserve 1/4 cup (60ml) of the coconut milk. Add the remaining coconut milk to the pumpkin mixture with the lime juice, fish sauce and brown sugar. Stir to combine.Step 3
Ladle soup evenly among serving bowls. Drizzle with reserved coconut milk. Season to serve.
Serve with... coriander sprigs, toasted coconut flakes and chilli sauce.