A twist on classic pumpkin soup, this Thai-style recipe is a great way to spice up your midweek meals. Ready in just 30 minutes, it’s a great dish for when you’re short on time.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 1/4 cup (75g) Thai red curry paste
- 1kg butternut pumpkin, peeled, cut into 2cm pieces
- 300ml coconut cream
- 500g Coles Australian Pork Mince
- 1 tbs Thai red curry paste, extra
- 1/2 cup coriander leaves, chopped
- 100ml coconut cream, extra
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Method
Step 1
Heat a saucepan over medium heat. Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the pumpkin, coconut cream and 2 cups (500ml) water. Stir to combine. Reduce heat to medium-low. Cover and cook for 15-20 mins or until the pumpkin is tender. Cool slightly.Step 2
Meanwhile, combine the mince, extra curry paste and coriander in a medium bowl. Season. Roll 1-tbs portions of the mince mixture into balls. Heat a large non-stick frying pan over medium-high heat. Cook the meatballs for 6-8 mins or until golden and cooked through.Step 3
Add the extra coriander to the pumpkin mixture. Use a stick blender to carefully blend until smooth. Season. Divide among serving bowls. Drizzle with extra coconut cream. Top with the meatballs and extra coriander.
Nutrition Information
Per Serve
Energy: 2304kJ/551 Cals (26%)
Protein: 31g (62%)
Fat: 36g (51%)
Sat fat: 23g (96%)
Carb: 23g (7%)
Sugar: 17g (19%)
Fibre: 7g (23%)
Sodium: 1135mg (57%)
Thai-style pumpkin soup with meatballs
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 1/4 cup (75g) Thai red curry paste
- 1kg butternut pumpkin, peeled, cut into 2cm pieces
- 300ml coconut cream
- 500g Coles Australian Pork Mince
- 1 tbs Thai red curry paste, extra
- 1/2 cup coriander leaves, chopped
- 100ml coconut cream, extra
Description
A twist on classic pumpkin soup, this Thai-style recipe is a great way to spice up your midweek meals. Ready in just 30 minutes, it’s a great dish for when you’re short on time.
Method
Step 1
Heat a saucepan over medium heat. Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the pumpkin, coconut cream and 2 cups (500ml) water. Stir to combine. Reduce heat to medium-low. Cover and cook for 15-20 mins or until the pumpkin is tender. Cool slightly.Step 2
Meanwhile, combine the mince, extra curry paste and coriander in a medium bowl. Season. Roll 1-tbs portions of the mince mixture into balls. Heat a large non-stick frying pan over medium-high heat. Cook the meatballs for 6-8 mins or until golden and cooked through.Step 3
Add the extra coriander to the pumpkin mixture. Use a stick blender to carefully blend until smooth. Season. Divide among serving bowls. Drizzle with extra coconut cream. Top with the meatballs and extra coriander.