Asian Ginger Pumpkin Soup

Prep Time: 10 minutes

Total Time: 35 minutes

Servings: 6

imageBrief

1 tbsp sunflower oil

1 garlic clove, minced 

1 small onion, diced

1 tbsp lemongrass, chopped

4 tbsp red curry paste

1 lb fresh pumpkin, cubed

1 (13.5) can of coconut milk

2 cups chicken stock

2 tbsp ginger, grated

1 tsp ground cumin

1/2 tsp coriander 

1/2 tsp smoked paprika 

Salt and pepper to taste

Primizie Crispbreads - Your favorite flavor

In a large saucepan, heat oil over medium heat. Add garlic, onion, & lemongrass. Cook until fragrant. Stir in curry paste for approximately 1 minute then add pumpkin, coconut milk, chicken stock and ginger. Cook for 15-20 minutes. 

Remove from heat and puree in blender until smooth.

Return mixture to saucepan. Add cumin, coriander, paprika, salt & pepper. Heat until warm.

Ladle into soup bowls and top with pumpkin seeds. 

Enjoy with your favorite flavor of Primizie Crispbreads! 

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