Lunch

Thai-style pumpkin soup

Add some spice to your winter warmer with this Thai-style soup. The pumpkin is enhanced by chilli, lemongrass and coriander while a sprinkling of beansprouts keeps this dish feeling fresh.
Thai-style pumpkin soupAustralian Table
4
20M
35M
55M

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.

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