Roast pumpkin soup with Thai flavours recipe Recipe - Better Homes & Gardens Australia

Name: Roast pumpkin soup with Thai flavours recipe Recipe - Better Homes & Gardens Australia
Ingredients: 2.5kg kent pumpkin, deseeded, cut into wedges; 3 red onions, skins on, halved; 2 Tbsp extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 40ml virgin coconut oil; 2-3 small red chillies, deseeded, finely chopped (keep seeds for extra heat, if preferred); 4 cloves garlic, finely sliced; ¼ cup good-quality tom yum paste; 2 Tbsp fish sauce; 1L coconut water; 1½ Tbsp grated palm sugar; 500ml water; Juice of 1 lime; Extra fish sauce, to season; 1 young coconut, flesh removed, to serve; Coriander leaves, to serve; Coconut cream, to serve; 2 Tbsp fried green shallots, to serve; Roti, to serve

www.bhg.com.au

This roast pumpkin soup, infused with Thai flavours, is a tasty spin on an old favourite. Serve with roti for a flavour-packed Aussie winter staple.

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Ingredients

2.5kg kent pumpkin, deseeded, cut into wedges
3 red onions, skins on, halved
2 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
40ml virgin coconut oil
2-3 small red chillies, deseeded, finely chopped (keep seeds for extra heat, if preferred)
4 cloves garlic, finely sliced
¼ cup good-quality tom yum paste
2 Tbsp fish sauce
1L coconut water
1½ Tbsp grated palm sugar
500ml water
Juice of 1 lime
Extra fish sauce, to season
1 young coconut, flesh removed, to serve
Coriander leaves, to serve
Coconut cream, to serve
2 Tbsp fried green shallots, to serve
Roti, to serve