Thai pumpkin soup

Name: Thai pumpkin soup
Cuisine: Thai
Ingredients: 1 litre/1¾ pints vegetable stock; 350 g/12 oz peeled pumpkin, cut into chunks; 2 tablespoons peanut butter; 150 ml/5 fl oz mango juice or puréed canned mango and syrup; 150 ml/5 fl oz mango juice or puréed canned mango and syrup; 150 ml/5 fl oz mango juice or puréed canned mango and syrup; 3 dried bird’s eye chillies, crushed; 1 cm /½ inch piece fresh root ginger, peeled and grated; 2 tablespoons rice vinegar; 3 spring onions, trimmed and finely chopped; chopped fresh coriander leaves, to garnish; 1 teaspoon grated orange zest; 1 garlic clove, peeled and minced

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

350 g/12 oz peeled pumpkin, cut into chunks
1 litre/1¾

Asia
Europe
Thailand
Italy
France
Soup
Starter
Vegan
Gluten-free

Method

Place the pumpkin, stock and mango juice in a saucepan and bring to the boil. Reduce the heat and simmer, uncovered, for about 15 minutes, or until the pumpkin is soft.
When the pumpkin mixture is ready, pour into a food processor with the peanut butter and whiz until the mixture is smooth.
Return to the pan and add all the remaining ingredients except t