Food

Thai pumpkin soup

The perfect winter warmer.
4
40M
20M
1H

To freeze: Make up to end of Step 3. Cover. Cool in fridge. Seal, label and date. Freeze for up to two months.

Ingredients

Method

1.

Wash coriander under cold water. Pat dry with absorbent kitchen paper. Finely chop coriander roots, reserving the leaves.

2.

Heat oil in a large stockpot. Add coriander roots, onion and ginger. Cook, stirring occasionally, until soft. Add paste. Cook, stirring, for 1 minute, or until fragrant.

3.

Add crumbled stock cubes, water, pumpkin and potato to pot. Bring to boil. Simmer, covered, stirring occasionally, for about 20 minutes, or until pumpkin is soft. Remove. Cool for 10 minutes. Blend in batches until smooth.

4.

Return to same pot. Add cream. Stir over a medium heat until hot. Don’t boil. Stir in juice. Season with salt and pepper.

5.

Garnish soup with fried onions and reserved coriander leaves, if desired.

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