Thai Pumpkin Soup Recipe

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Ingredients:

Serving

3 lbs pumpkin or 3 lbs squash, peeled and roughly chopped
4 tsp sunflower oil
1 onion, sliced
1 tbsp ginger, grated
1 stalk lemongrass , bashed a little
3 -4 tbsp thai red curry paste
1 2/3 cups coconut milk
3 1/2 cups vegetable stock
lime juice, for seasoning
sugar, for seasoning
1 red chili pepper, sliced, to serve (optional)

Directions:

Heat oven to 400°F Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chili, if you like.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	755.51 Kcal (3163 kJ)
Calories from fat	181.48 Kcal
		% Daily Value*
Total Fat	20.16g	31%
Sodium	21829.93mg	910%
Potassium	1001.7mg	21%
Total Carbs	121.49g	40%
Sugars	10.02g	40%
Dietary Fiber	4.49g	18%
Protein	4.13g	8%
Vitamin C	34.8mg	58%
Iron	3.7mg	20%
Calcium	71.6mg	7%

Amount Per 100 g
Calories	160.74 Kcal (673 kJ)
Calories from fat	38.61 Kcal
		% Daily Value*
Total Fat	4.29g	31%
Sodium	4644.33mg	910%
Potassium	213.11mg	21%
Total Carbs	25.85g	40%
Sugars	2.13g	40%
Dietary Fiber	0.95g	18%
Protein	0.88g	8%
Vitamin C	7.4mg	58%
Iron	0.8mg	20%
Calcium	15.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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