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Easy Thai Pumpkin Soup

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“Only spicy if you add chilli - really tasty and easy - astound everyone with your 'culinary expertise'”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 15 ml sunflower oil
  • 1 large onion, chopped
  • 20 ml grated ginger
  • 1 -2 red chile (optional)
  • 125 ml coriander (finely chopped)
  • 1 kg pumpkin, cubes (fresh or frozen)
  • 1 14 liters vegetable stock (or chicken)
  • 1 (410 g) can coconut milk (or equivalent)
  • 10 -15 ml garlic, crushed

Directions

  1. Heat oil in a large saucepan and add onion, saute until translucent.
  2. Add ginger and chilli and toss briefly.
  3. Add pumpkin and stock.
  4. Bring to the boil, reduce heat and simmeer for 20 mins.
  5. or until pumpkin is tender.
  6. Stir in the rest of the ingredients and process until smooth.
  7. Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
  8. ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
  9. Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.

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