Thai Pumpkin Soup
Servings: People
Prep Time:10-15 Min
Cook Time35 Min
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 🙂
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