Thai Pumpkin Soup with Coriander Pesto
Serves:
Prep:
10
mins
Cook:
30
mins

Ingredients:
-
1 onion, chopped
-
2 tbsp olive oil
-
2 tsp Spencers Grated Ginger
-
2 tbsp Spencers Thai Red Curry Paste
-
1 kg pumpkin, peeled and diced into small pieces
-
2 cups (500ml) vegetable stock
-
1 cup (250ml) water
-
1 tin (400ml) light coconut milk
-
2 bunches of coriander, trimmed and washed
-
Zest and juice of 1 lemon
-
2 tsp Spencers Chopped Garlic
-
3 tbsp olive oil
-
Red chilli, finely chopped
Method:
-
Heat 2 tbsp olive oil in a large pot and cook onion for 2-3 minutes until golden. Add ginger and curry paste and fry for a further minute. Add pumpkin, stock and water and bring to the boil. Reduce heat and simmer for 15-20 minutes until pumpkin is tender.
-
Set aside to cool slightly while making the pesto. To make pesto simply add coriander, lemon juice & zest and garlic into a food processor. Process for 1 minute until a fine puree then slowly drizzle in olive oil until emulsified.
-
When soup has cooled slightly, blend until all lumps are processed and add coconut milk. Return to heat and bring to the boil. Serve soup in bowls and drizzle on a spoonful of coriander pesto and top with chilli.