Thai•comfort
Coconut, Ginger and Pumpkin Soup
Experience a delightful blend of flavours with this Coconut, Ginger, and Pumpkin Soup, a comforting Thai-inspired dish that’s perfect for any time of year. Known...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 gram pumpkin flesh chopped
- 1 large onion
- 2 tablespoons vegetable oil
- 2 tablespoons ginger chopped
- 400 ml coconut cream
- 2 chicken stock cubes
- 1 tablespoon chilies chopped
- 1 tablespoon lemon juice
- 2 tablespoons coriander chopped
- 1 tablespoon tomato paste
- 1 pinch salt
- pepper ground
Instructions
- 1
Lightly sauté pumpkin and onion in vegetable oil. Add water, chilies, ginger, and chicken stock cubes. Bring to a boil and cook gently for 15 minutes.
- 2
Puree the soup in a blender until smooth. Return to heat, add coconut cream, lemon juice, tomato paste, and sugar
- 3
Bring to a boil again and cook for another five minutes. Season with pepper and additional salt if desired. Garnish with chopped coriander.
- 4
Serve hot or cold.