Thai-Spiced Pumpkin Soup (gf,vo,n)
A hearty and nutritious soup, packed full of comforting flavours and the Thai spices give it a lively and delicious twist.
20ml vegetable oil
25g unsalted butter or vegan margarine
1 garlic clove, crushed
4 shallots, chopped
2 small red chillies, chopped
15g thai red curry paste
15g fresh ginger, peeled and grated
1 stick lemon grass, chopped
500ml vegetable stock
350ml coconut milk
500g pumpkin, peeled, seeded & diced
25g fresh basil leaves
Heat the oil and butter over a low heat in a medium saucepan.
Now add the garlic, chillies, ginger, lemon grass and shallot until soft and fragrant. Be careful not to burn.
Add all the other ingredients except the basil and bring to the boil.
Stir well and reduce the heat so the soup is simmering and cook for a further 10 minutes or until the pumpkin is soft.
Remove from the heat, add the basil and blitz in a blender until the soup reaches a smooth consistency.
Garnish with micro herbs and basil or sliced chillies and a swirl of coconut milk.
Serve with chunky bread.
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