Thai Pumpkin Soup

Pumpkin soup and Pea & Ham soup are Winter staples in our home.  Yesterday was supposed to be shopping day but I wanted to do some work around the house so we had a Happy Home Day instead.  Which meant finding something quick and easy for tea.  This was so easy and super yummy and seriously inexpensive so I thought I'd share, perfect for the arrival of Winter.

Thai Pumpkin Soup

I just googled for a recipe and thanks to allrecipes.com.au I found this...

Ingredients

• 1 tablespoon vegetable oil
• 10g butter
• 1 clove garlic, chopped
• 4 brown shallots, chopped
• 2 small fresh red Thai chilli, chopped
• 1 tablespoon chopped lemongrass
• 2 1/2 cups chicken stock
• 1 1/2 cups coconut milk
• 4 cups peeled and diced pumpkin
• 1 cup fresh baby basil leaves

Preparation method

Prep: 15 minutes | Cook: 20 minutes

1.

Heat oil and butter in a medium saucepan over medium heat. Cook garlic, shallots, chilli and lemongrass for 5 minutes or until onion softens. Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook, covered, for 15 minutes or until pumpkin softens.

2.

Blend the soup in a blender or food processor, in batches, until smooth.Reheat in saucepan. Serve sprinkled with basil leaves.

Lemongrass is available fresh or already chopped in a jar.  We are lucky enough that it grows in our herb patch along with the chilli's.  The coconut milk added a yummy flavour.  I'm not a fan of basil although we have copious amounts of both the regular and Thai basil, so I used the coriander we have growing.

I usually serve in bread bowls but I found some dinner rolls in the freezer and used those.

I also didn't use a blender, I just let it cook until it was super soft and used the potato masher instead..less washing up