thai-pumpkin-coconut soup

img_0432Serves 4

1 tbsp Canola Oil

1 cup chopped onion

1 garlic clove

1 tbsp Thai red curry paste

1 stalk lemongrass

398ml pumpkin (1can)

398ml coconutmilk

284ml chickenbroth or vegetablebroth

250ml water

green onions


  1. In a large saucepan, heat oil over medium-high heat. Sautée onion until golden.
  2. Add garlic, currypaste and lemongrass and cook for 1 minute.
  3. Stir in pumpkin. Add coconutmilk, broth, water and stir to combine.
  4. Remove lemongrass, and blend.
    Optional: Add some finely diced pumpkin and simmer for about 20 min or until pumpkin is tender.
  1. Garnish with some sweet red-chilli sauce and chopped green onions.