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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai-style Butternut Soup

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With just a few fresh ingredients and Marion’s Kitchen Thai Yellow Curry kit, you can create this spicy, heartwarming soup. A butternut pumpkin, onion, some vegie stock and sour cream is all you need. Add the chillies at the end to control the heat to your liking.

WATCH THIS RECIPE

Thai-style Butternut Soup

PREP TIME

10 minutes

COOK TIME

40 minutes

SERVES

4

Ingredients

1 x Marion’s Kitchen Thai Yellow Curry, which includes:

– THAI YELLOW CURRY PASTE

– COCONUT CREAM

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

1 tbsp oil

1 brown onion, sliced

4 cups vegetable stock

1kg (about 2 lb) butternut pumpkin (squash), peeled and cut into small chunks

4 tsp sour cream

toasted pumpkin seeds, to serve

baby herbs or cress, to serve (optional)

Steps

Heat oil in a large pot over medium-high heat and cook onions for about 5 minutes or until golden and soft.  Add my THAI YELLOW CURRY PASTE and stir for about a minute or until the paste starts to smell yum.  Now add the creamy COCONUT CREAM and vegetable stock.

Add the THAI DRIED HERBS but leave out the DRIED CHILLIES. Simmer for 2 minutes.

Drain and discard the liquid from the BAMBOO SHOOTS.  Add bamboo shoots to the soup along with the butternut.  Turn heat to medium, cover with a lid and simmer for 30 minutes or until pumpkin is tender.  Remove from heat. Remove and discard the large green kaffir lime leaves before blending the pumpkin to a smooth soup.

Finely chop the reserved dried chillies. Serve the warm soup topped with sour cream, toasted pumpkin seeds and herbs.

Note Icon

Notes:

– My Marion’s Kitchen Thai Red Curry works a treat as an alternative here!

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