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Thai-style pumpkin soup with coriander pesto
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Experience the rave-worthy soup recipe loved by Taste.com.au members - try it now and taste for yourself!
Ingredients:
  • 2 bunches coriander, roots trimmed (a few leaves reserved for garnish)
  • Zest and juice of 1 lemon
  • 2 garlic cloves
  • 80ml olive oil
  • 1 onion, chopped
  • 2 tsp grated ginger
  • 28.00 gm Thai red curry paste
  • 1kg pumpkin, peeled, cut into small cubes
  • 500ml vegetable stock
  • 400ml canned light coconut milk
  • Thinly sliced red onion, to garnish
  • Thinly sliced red chilli, to garnish
Instructions:
  • Prepare the coriander pesto: Blend coriander, lemon zest, lemon juice, and garlic in a food processor. Gradually incorporate 3 tablespoons of oil until a saucy texture forms, adding a splash of warm water if needed. Season to taste.
  • In a large pan over medium heat, warm the last tablespoon of oil. Add onion and stir for 1 minute. Stir in ginger and paste for another minute. Add pumpkin and stock, bring to a boil, then simmer for 15 minutes until pumpkin is tender. Blend until smooth after cooling slightly. Return to the pan, stir in coconut milk, season, and warm before serving.
  • When ready to serve, ladle the soup into bowls and gently swirl in a dollop of pesto. Top with the onion, chili, and reserved coriander leaves for a vibrant finish.

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