Thai Pumpkin soup
The simplicity of this soup makes it a must! If ever you wanted something quick but tasty then here we are, uncompromising flavours that come together with ease – and if you’re feeling really lazy you can buy pre-cut pumpkin at the supermarket!
Serves 4
Ingredients:
500 ml chicken or vegetable stock
400 ml coconut milk
600 g pumpkin peeled and cut into small cubes
3 tablespoons red curry paste
2 tbsp fish sauce
2 tbsp jaggery or brown sugar
2 tbsp lime juice – roughly 1 lime
Preparation instructions:
- In a large saucepan heat the stock, and the coconut milk and bring to the boil.
- Add the curry paste and the cubed peeled pumpkin and simmer over a gentle heat for 20 minutes with the lid on.
- Add the jaggery and stir through to dissolve
- When the pumpkin is cooked insert a hand blender stick and puree until smooth.
- Season with the lime juice, fish sauce and bring back to the boil.
- Garnish with a pinch of coriander and possibly some toasted crushed peanuts if available. & some mild chillies if preferred hotter
- Serve and enjoy.
Cooks tip 1: Use other types of winter squashes
Cooks tip 2 : Garnish with some red mild chillies
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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