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
Total time: 95 min
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.

View full recipe on www.bhg.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.bhg.com.au.

Share this recipe:

Cooking tools:

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