This soup is an absolute scrumptious Winter warmer, deliciously simple to make. Full bodied with spice and zest. It is my own take on a thai-style pumpkin soup. The carrot adds a little extra sweetness. Ingredients were all sourced locally from the farmers markets, pumpkin is a brilliant addition to any soup, full to the rafters of carotenes, Vitamin A and minerals.
You can either mix this delicious soup together once soft with a whizz stick or you could try out a Tefal soup heated blender. These bad boys do all the hard work for you and are a brilliant addition to any kitchen cupboard.
1/2 Red Onion, roughly chopped
1 Red Chilli, roughly chopped
2 Tbsp Fish Sauce
4 Garlic Cloves, skins off, roughly chopped
1/4 Large Japanese Pumpkin, skin off, roughly chopped
3 Carrots, roughly chopped
1L Vegetable Stock
Coconut Cream or Greek Yoghurt for serving
1. In a large sauce pan over a medium heat. Add a large glug of olive oil. Heat then add onions, garlic and chilli. Pop lid back on and let them sweat for 5 minutes until soft and fragrant.
2. Add pumpkin, carrots, fish sauce and toss around until all covered in chilli/garlic mix.
3. Add 1L of veggie stock. Bring to the boil on a high heat. Then down to a medium heat and simmer for 25-30 minutes until pumpkin breaks up and carrots are soft enough to blend using either your Tefal blender or whizz stick.
4. Serve with a dollop of greek yoghurt or coconut cream in.
N.B. this is a sponsored blogpost for Tefal