Asian Ginger Pumpkin Soup
Prep Time: 10 mins | Total Time: 35 mins | Serves 6
Primizie Flatbread Crisps - Your favorite flavor
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
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 Flatbread Crisps!