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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
Step 1

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.

Step 2

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

Step 3

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 makrut lime leaves before blending the pumpkin to a smooth soup.

Step 4

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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