Thai Pumpkin Soup with Chapati’s and Herb Butter
Thai pumpkin soup is a rich and aromatic dish combining the sweetness of pumpkin with the bold flavours of Thai cuisine. This soup is creamy, vibrant, and has a balanced profile of sweet, spicy and tangy, which creates a taste experience that is both comforting and invigorating.
Number of servings
Ingredients
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600 Gram Kent Pumpkin
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1 Brown Onion
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1 Tbsp Thai Red Curry Paste
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1 Tbsp Minced Lemongrass
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400 Gram Coconut Milk
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1 Lime
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1 1⁄2 Tbsp Vege Stock Concentrate
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1 Red chilli
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1⁄2 Small Bunch Coriander
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2 Tbsp Fried Shallot
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4 Chapatis
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2 Tbsp Butter (pantry)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Large Pot
Frying Pan
Stick Blender
1 Prepare Ingredients
Peel and dice pumpkin. Cut lime into wedges. Slice red chilli. Pick coriander leaves and finely dice, discarding stems. Peel and dice onion.
2 Start Soup
Heat a pot with a drizzle of oil on medium high heat. Add onions and cook for 2 minutes. Add pumpkin, red curry paste and lemongrass, cook for 2 minutes. Add 1 cup water, stock and most of the coconut milk (saving 1/4 cup for garnish), reduce heat and simmer. Simmer for 15-20 minutes or until pumpkin is tender.
Tip! If you add protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it's safe to eat.
3 Finish Soup
Check the pumpkin is tender and blend the soup until smooth. Season with a squeeze of lime juice (to taste), salt and pepper.
4 Heat Chapatis & Make Herb Butter
Mix butter and coriander (saving some for garnish) together. Heat a pan over medium heat. Heat each chapati on both sides for 30 seconds - 1 minute, or until they brown slightly and are piping hot.
5 You Plate It!
Divide soup between bowls. Garnish with sliced chilli, remaining coconut milk, crispy shallots and remaining coriander. Serve with warm chapatis topped with herb butter on the side. Enjoy!
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