Thai-style pumpkin soup with coriander pesto

Thai-style pumpkin soup with coriander pesto

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The ingredient of Thai-style pumpkin soup with coriander pesto

  1. 2 bunches coriander, roots trimmed (a few leaves reserved for garnish)
  2. Zest and juice of 1 lemon
  3. 2 garlic cloves
  4. 1/3 cup (80ml) olive oil
  5. 1 onion, chopped
  6. 2 teaspoons grated ginger
  7. 1 tablespoon Thai red curry paste
  8. 1kg pumpkin, peeled, cut into small cubes
  9. 2 cups (500ml) Massel vegetable liquid stock
  10. 400ml canned light coconut milk
  11. Thinly sliced red onion, to garnish
  12. Thinly sliced red chilli, to garnish

The instruction how to make Thai-style pumpkin soup with coriander pesto

  1. To make the coriander pesto, process coriander, lemon zest, lemon juice and garlic in a food processor. Slowly add 3 tablespoons of the oil to give a sauce consistency, adding a little warm water if necessary, then season.
  2. Heat the remaining tablespoon oil in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and paste and stir for 1 minute. Add pumpkin and stock, bring to boil, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool slightly, then blend until smooth. Return to the pan, add the coconut milk and season, then warm through.
  3. To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilli and reserved coriander leaves.

Nutritions of Thai-style pumpkin soup with coriander pesto

calories: 317.153 calories
calories: 23 grams fat
calories: 10 grams saturated fat
calories: 17 grams carbohydrates
calories: 14 grams sugar
calories:
calories: 6 grams protein
calories:
calories: 482.43 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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