Name: Thai Pumpkin Soup
Prep time: 10 min
Cook time: 35 min
Yield: 6 -8 People
Ingredients: 1 tsp Olive Oil; 1 onion coarsely chopped; 2 cloves garlic grated; 1 small pumpkin; 1 tbsp fresh ginger grated; 1 bunch of coriander; 700 ml Vegetable Stock; 400 ml Coconut Milk; 1 small sliced red chilli (optional); 1 handful of Good4U Salad Topper Lentil Sprout Mix

Thai Pumpkin Soup

Servings: People

Prep Time:10-15 Min

Cook Time35 Min

Ingredients

1tspOlive Oil

1onion coarsely chopped

2cloves garlic grated

1small pumpkin

1tbspfresh ginger grated

1bunch of coriander

700mlVegetable Stock

400mlCoconut Milk

1small sliced red chilli (optional)

1handful of Good4U Salad Topper Lentil Sprout Mix

Instructions

Remove the roots and stalky ends from the coriander. Wash the leaves and dry before roughly chopping. Shake off any water and finely chop
Heat the oil in a large saucepan over medium heat before adding the onion and garlic. Cook until the onion becomes translucent.
Add the ginger and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin
Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
Pour the soup into a blender and blend until smooth. Add most of the chopped coriander and leave some to garnish the soup. Blend until the soup is smooth.
Return to a clean saucepan and add the coconut milk. Serve with the remaining coriander leaves, the red chilli (optional) and the Good4U Salad Topper Lentil Sprout Mix. Enjoy 🙂