Thai Pumpkin Soup
Put a Thai spin on your favourite traditional pumpkin soup, sure to warm you up during those cold winter nights.
How to Cook
- Heat oil in a large saucepan over medium heat, add onion and stir for 2 minutes. Add Gregg's Crushed Garlic and Gregg's Thai Lemongrass, chili and ginger seasoning, cook for 1 minute, stirring or until aromatic. Add coconut cream, stir to combine. Add butternut pumpkin, stir to coat.
- Add chicken stock, bring to the boil. Reduce heat to low. Simmer, covered for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
- Blend or process soup in batches until smooth. Season with Saxa Salt and pepper. Top with coriander. Serve.
1 Tbsp Olive oil
1 Brown onion, diced
2 Tbsp Gregg's Thai Lemongrass, chilli and ginger seasoning
1 kg Butternut pumpkin, peeled, cut into 1.5cm pieces
2 cups Chicken stock
270 ml can Coconut cream
¼ cup Roughly chopped coriander leaves
2 tsp Gregg's Crushed Garlic