Lunch

Thai-style pumpkin soup

A bit of added spice takes this classic winter warmer to the next level
Thai-style pumpkin soupAustralian Table
4
20M
35M
55M

This Thai-style pumpkin soup recipe is a perfectly comforting winter soup dish. The addition of chilli, corianter and lemongrass add so much flavour with very little effort. If you’re worried about too much spice, be sure to remove the seeds from your fresh chilli to tone down the heat. We also love the sprinkling of cruchy beansprouts on top to keep the dish feeling fresh.

Serve this Thai-style pumpkin soup with your favourite toasted bread and this will make for a perfect winter lunch or light dinner.

Looking for other classic soup recipes? Try some of our favourite winter warmers.

Ingredients

Method

1.

In a large saucepan, heat butter on medium. Saute onion, ginger and garlic 2-3 minutes, until tender.

2.

Add pumpkin, stock, lemongrass, chilli and coriander to pan. Bring to boil. Reduce heat to low. Simmer, covered, 20-25 minutes, until pumpkin is very tender.

3.

Discard lemongrass. Use a hand blender or food processor to puree soup until smooth.

4.

Return to clean saucepan with coconut milk. Bring to boil. Add rice noodles. Simmer 2-3 minutes, until noodles are tender.

5.

Season to taste with fish sauce and brown sugar. Serve garnished with beansprouts, sliced red chilli and coriander leaves.

Related stories