Thai inspired pumpkin soup
A spicy fall pumpkin soup that can be made out of any pumpkin you might want to try. It’s a fairly quick soup and an easy one. It goes great with bread. I like to serve it either with pomegranate seeds or a dollop of sour cream. 
Servings Prep Time
6people 20minutes
Cook Time
25minutes
Servings Prep Time
6people 20minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Put a kettle of water over, while you prep the vegetables
  2. Add the pumpkin and potato dices to a big pot and cover with water. Add in the bouillon, so it fit the water you added. Grate the ginger over everything
  3. Boil until quite soft
  4. Blend everything
  5. Adjust the flavor with chili, salt and peber. Add more ginger if needed. You are looking for a spicy, but not too hot dish.
  6. Serve while hot. Freeze any that you end up not using and serve it another day where you need something quick and warming.

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