Thai Pumpkin & Coconut Soup
  • 700 grams of pumpkin
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon fresh ginger
  • ½ long red chilli
  • 1 stem lemon grass
  • 1 kaffir lime leaf
  • 500 ml of vegetable stock
  • ½ cup coconut cream
  • 1 handful fresh coriander
  • 1 tablespoon of olive oil
  1. Peel and cut the pumpkin into cubes and set aside. Dice the onion and crush the garlic and ginger. In a large saucepan over a medium heat, place the olive oil, onion, ginger and garlic. Sauté for a couple of minutes until the onion is transparent.
  2. Meanwhile, finely slice the kaffir lime leaf, chilli and lemon grass stem, then add to the saucepan. Sauté for a further for 2 minutes with the onion mixture. Add the vegetable stock and pumpkin to the saucepan. Place a lid on the saucepan and simmer for 20 minutes or until the pumpkin is tender. Transfer mixture to a food processor and process until smooth.
  3. Serve in soup dishes and top with a tablespoon of coconut cream and fresh coriander.
  4. SERVES 4–6
Recipe by Real Food Pledge at