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Pumpkin Soup
This Thai-inspired pumpkin soup is delicious with or without the Coconut Sambal. We love to make this with buttercup pumpin, but any type works.
Prep Time
10 mins
Cook Time
30 mins
Serves
4
Soup
Gluten Free
Dairy Free
Vegan
Asian
Kiwi
$
Healthy
Quick & Easy
Kids
Lunch
Snacks & Starters
Ingredients
PUMPKIN SOUP
2 tbsp extra-virgin olive oil
1 onion, finely chopped
1 tbsp soft brown sugar
2 cloves garlic, crushed
1.2 kg pumpkin, peeled and diced (about 1 medium)
2 cups water
1 x 400ml can coconut milk
1-2 red chillies, finely chopped
1/2 tsp finely grated lemon zest, (optional)
1 tbsp fish sauce
salt and freshly ground black pepper
1/4 cup chopped coriander, or parsley
COCONUT SAMBAL (OPTIONAL)
2 cloves garlic, crushed
a big handful of coriander leaves
1/2 cup roasted peanuts
1/2 lemon, finely grated zest of
1 red chilli, finely chopped
1/4 cup shredded coconut, toasted
Method
STEP 1
Heat oil in a big pot and gently cook onion, sugar and garlic until softened (8-10 minutes).
Add all other ingredients except fresh coriander and simmer until tender, about 20 minutes.
Mash roughly, adjust seasonings to taste and mix through coriander.
Garnish with coconut sambal.
STEP 2
To make coconut sambal, blend together garlic, coriander, roasted peanuts, lemon zest and chilli.
Mix in toasted coconut.
Store in fridge for up to 3 weeks.
