20 min prep time
20 min cooking
311 Cal / serve
Most people love a great pumpkin soup, including me! Try this one and you’ll never go tinned again! All the yummy goodness of a traditional pumpkin soup with the surprise hit of Thai flavours, this is one winter warmer you'll be thinking about long after the bowl is empty. This recipe serves 4, enough for the whole family or why not keep it for yourself to eat over the course of the week. This recipe is quick and easy, ready to eat in under 40 minutes. Kaffir lime leaves add a beautiful fragrance to this pumpkin soup. You will find them with the fresh herbs in the supermarket or greengrocer. I highly recommend you give this soup a try - you won't regret it!
- 2 Tablespoons Olive Oil (40g)
- 1 Onion (89g), roughly chopped
- 1 Tablespoons Red Curry Paste (20g)
- 1800g Pumpkin, roughly chopped
- 2 Cups Liquid Vegetable Stock (500g)
- 3 Kaffir Lime Leaves (2g), shredded
- 1/3 Cups Fresh Coriander (5g)
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3 minutes or until soft. Add curry paste and cook, stirring, for 1 minute. Add pumpkin and stir to coat in paste.
- Add stock and 500ml (2 cups) water to pan. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until pumpkin is soft.
- Uncover and set aside to cool slightly. Puree using a handheld blender or in a food processor.
- Divide soup between bowls. Top with shredded kaffir lime leaves and coriander to serve.
- Kaffir lime leaves add a beautiful fragrance to this pumpkin soup. You will find them with the fresh herbs in the supermarket or greengrocer.
- Use finely grated lime rind as an alternative to the lime leaves. Use 1-2 limes.