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Meal-prep Thai pumpkin soup recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Convenient and delicious soup base frozen in individual portions for easy reheating. Perfect for quick and satisfying meals anytime.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 small brown onion, coarsely chopped
  • 4 garlic cloves, crushed
  • 20.00 ml finely grated fresh ginger
  • 1 lemongrass stem, pale section only, thinly sliced
  • 1.3 kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 40.00 ml chicken or vegetable stock powder
  • 8.00 gm brown sugar
  • 12.20 gm fish sauce
  • 1 tsp finely grated lime rind
  • 10.60 gm fresh lime juice
  • Coconut yoghurt, to serve
  • Chopped fresh coriander leaves, to serve
Instructions:
  • In a large, deep frying pan over medium heat, warm the oil. Cook onions for 5 minutes until softened, stirring occasionally. Add garlic, ginger, and lemongrass. Cook for 1 minute until aromatic, stirring continuously.
  • In a pan, combine the pumpkin with the stock powder. Pour in 250ml (1 cup) water and stir well. Simmer covered over medium-low heat for 10-15 minutes until the pumpkin is tender.
  • Allow the mixture to simmer without a lid for an additional 2-3 minutes until the liquid has reduced. Then, mix in the sugar, fish sauce, lime zest, and lime juice. Let it sit for a moment to cool down a bit.
  • Blend mixture in a food processor until silky. Distribute evenly into twelve 100ml silicone muffin pans. Freeze for 4 hours until solid. Label a freezer bag with date. Portion out soup into the bag, removing any air. Seal and freeze for up to 2 months.
  • Thaw 2 portions of frozen pumpkin soup in a saucepan with 185ml (3/4 cup) water over low heat, stirring occasionally, for 5 minutes. Increase heat to medium and cook for an additional 2 minutes until heated through. Serve with coconut yogurt and coriander as toppings.

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