Thai Pumpkin Soup Recipe. Heat oven to 180c fan. Heat oil in a very large saucepan or stockpot.
Thaiflavoured pumpkin soup Healthy Recipe WW Australia from www.weightwatchers.com
Carefully transfer the soup to a high power blender using a ladle. A recipe for thai pumpkin soup with a nice balance of spices and the flavorful coconut cream gives it the thick creaminess that makes this soup a winner! Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.
Add The Onion And Sauté For 5 Minutes.
Add garlic, ginger, lemongrass, and thai curry paste, cook until fragrant, about 1 minute. In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the vegetable stock and bring to a boil before reducing the heat to lower.
Bring Soup To A Boil, Reduce Heat And Simmer For 15 Minutes.
Remove center piece of blender lid (to allow steam. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Stir in the coconut milk, vegetable stock and lime juice.
Once Hot, Add Onions And Garlic And Cook Until Soft, About 5 Minutes.
Add pumpkin, carrot and curry paste and cook, stirring, for 2 mins or until aromatic. Raise the heat to bring the soup to an active simmer for 10 minutes. Add the onion to a large stock pot with the curry paste and some oil.
Scoop The Pumpkin Off The Skin And Add To The Pot.
Add the onion and cook, stirring, for 5 mins or until onion softens. Carefully transfer the soup to a high power blender using a ladle. Cook for 30 minutes or until the pumpkin is.
Add The Broth And The Pumpkin And Stir.
Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender. Heat oven to 180c fan. In a large pot, heat the oil over moderate heat.
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