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Thai Pumpkin Coconut Soup

Serves 4


1 tbsp Canola Oil

1 cup chopped onion

1 garlic clove

1 tbsp Thai red curry paste

1 stalk lemongrass

398ml pumpkin (1can) 398ml coconutmilk

284ml chickenbroth or vegetable-broth

250ml water green onions


1. In a large saucepan, heat oil over medium-high heat. Sautée onion until golden.

2. Add garlic, currypaste and lemongrass and cook for 1 minute.

3. Stir in pumpkin. Add coconutmilk, broth, water and stir to combine. Remove lemongrass, and blend.

Optional: Add some finely diced pumpkin and simmer for about 20 min or until pumpkin is tender.

5. Garnish with some sweet red-chilli sauce and chopped green onions..

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