Thai Yellow Pumpkin Soup
A creamy, vibrant Thai-style pumpkin soup with garlic, ginger, lime leaf and yellow curry paste, blended until smooth and velvety with rich coconut milk. Finished with crispy onions and fresh coriander for crunch and freshness.
22 minutes
Prep time: 5 minutes
Ingredients
3
400 g pumpkin peeled and cut into chunks
3 garlic cloves peeled
1 thumb-sized piece ginger sliced
1 Thai lime leaf
1 tablespoon chilli flakes
1 tablespoon Thai yellow curry paste
400 ml canned coconut milk
Shop-bought crispy onions to serve
Fresh coriander leaves to serve
Steps
STEP 1
Add all ingredients (except crispy onions and coriander) to the jug of the Panasonic Quiet Cooking Blender (MX-HG4401).
STEP 2
Turn the knob to the Smooth Soup setting and press Start.
STEP 3
Serve hot, topped with crispy onions and fresh coriander.
