Thai Pumpkin Soup

Just when you thought you already had the best pumpkin soup in town, think again!  This might look like your humble pumpkin soup but with the Thai red curry paste it sure does pack a mighty punch! I love serving my soup with fresh sourdough bread, coriander leaves and chilli (if your game).

Not only is pumpkin a mighty versatile veg, being made into things such as pumpkin ravioli, pumpkin soup, pumpkin risotto and pumpkin bread, it also has a whole range of nutritional benefits. Pumpkin is a great source of vitamin A (think healthy vision) and vitamin C (essential for healthy immune function). Also don’t forget about pumpkin seeds. These great salad toppers, otherwise known as pepitas, are full of zinc, iron, vitamin K, magnesium, manganese and protein.

Recipe by: Georgia Houston from GH Nutrition
Preparation time:10 minutes
Serves: 4

1/4 cup extra virgin olive oil
1 brown onion, finely chopped
2 tsp grated ginger
1 tbsp Thai red curry paste
1kg pumpkin, peeled and cut into small cubes
2 cups vegetable stock
400ml canned coconut milk
Fresh sourdough, coriander leaves and thinly sliced red chilli, to serve

To make
Heat the oil in a large pan over medium heat.  Add the chopped onion and stir for 1 minute.
Add the ginger and curry paste and stir for 1 minute.
Add the pumpkin and stock.  Bring to the boil, then simmer on low for 15 minutes or until the pumpkin is cooked.
Blend soup until smooth.
Add coconut milk and return to the heat to warm through.
Season with pepper.
Serve with fresh sourdough, coriander leaves and thinly sliced red chilli. Enjoy!

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