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Thai style pumpkin soup

A refreshing twist on the standard pumpkin soup. Ginger, coconut and lime bring the thai flavours. Not heavy, can be enjoyed all year round. A great gluten free option


  • 1 medium size pumpkin

  • 1 440ml can coconut cream

  • chicken stock - approx 3 cups

  • 2 rounded dessertspoons of grated fresh ginger

  • 1 large brown onion sliced

  • 3 cloves garlic crushed

  • cooking oil

  • juice of half small lime or to taste

  • salt, pepper


  • 1.

    Remove the pumpkin skin and seeds, chop pumpkin into chunks.

  • 2.

    In a large pan, sauté the onion and garlic in a little oil until golden.

  • 3.

    Add chunks of pumpkin, stirring for five minutes.

  • 4.

    Add enough chicken stock to cover the pumpkin.

  • 5.

    Add ginger.

  • 6.

    Bring to the boil and then simmer for about 15 minutes, till the pumpkin is soft. Take it off the heat and allow to cool.

  • 7.

    Blend the mixture to a puree.

  • 8.

    Put it back on the stove, add coconut cream and salt and pepper. Bring the heat up slowly until the soup is simmering.

  • 9.

    Add lime juice and seasoning to taste.

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