Nutritional information does not include the following ingredients: Water, Coconut cream, Onion, Garlic salt, Lime, Fish sauce, Brown Sugar , Lemongrass, Coriander, Chillies, oil (Sesame), oil (olive)
Please Note - Nutritional information is provided as a guide only and may not be accurate.
This Thai Pumpkin Soup is better then the takeaway version, and very easy to make!
Method
Cut, peel and dice pumpkin and onions.
Heat oils in large saucepan and add onions and garlic salt, lightly fry.
Add pumpkin, stock and water bring to the boil then reduce to simmer for 30 minutes.
Add coconut cream, fish sauce and chilli blend with a stick blender and simmer for 10 minutes.
Add herbs and serve with greek yoghurt (optional).
Recipe Hints and Tips:
Thai Pumpkin Soup is suitable for freezing up to 6 months, otherwise keep refrigerated for up to 4 days.
About Author
Lydia Williams
Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less
