Grab your nearest and dearest for a cosy night in because we’ve got the perfect recipe for you!
The weather may be cold, but your Longest Table doesn’t have to be! Warm up with our hearty pumpkin soup recipe, packed full of flavour and a whole lot of heart
The weather may be cold, but your Longest Table doesn’t have to be! Warm up with our hearty pumpkin soup recipe, packed full of flavour and a whole lot of heart
Ingredients
1/2 JAP Pumpkin
1/2 Butternut pumpkin
Olive oil
1 Whole shallot, diced
4 Cloves garlic, diced
1L Vegetable stock
1 Canned coconut milk
2 TBS Tom Yum paste
Pumpkin seeds to garnish
Serve with crusty sourdough
1/2 Butternut pumpkin
Olive oil
1 Whole shallot, diced
4 Cloves garlic, diced
1L Vegetable stock
1 Canned coconut milk
2 TBS Tom Yum paste
Pumpkin seeds to garnish
Serve with crusty sourdough
Recipe
Dice pumpkin into 3cm cubes
Lay out cubes on baking tray, sprinkle with olive oil, and roast at 180 degrees celcius
Roast until soft
Add diced garlic and shallot to pan, simmer until brown
Add roasted pumpkin mixture along with tom yum paste
Slowly add stock, mixing as you go
Bring mixture to the boil
Let simmer and add half of the canned coconut milk
Once combined, used a stick blender or food processer to blitz the mixture for 30 seconds
Garnish with coconut milk and pumpkin seeds
Serve with crusty sourdough
Best shared with loved ones!
