Asian Ginger Pumpkin Soup

Prep Time: 10 mins | Total Time: 35 mins | Serves 6

Ingredients:

  • 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

Steps:

  1. In a large saucepan, heat oil over medium heat. Add garlic, onion, & lemongrass. Cook until fragrant.

  2. Stir in curry paste for approximately 1 minute then add pumpkin, coconut milk, chicken stock and ginger.

  3. Cook for 15-20 minutes.

  4. Remove from heat and puree in blender until smooth.

  5. Return mixture to saucepan. Add cumin, coriander, paprika, salt & pepper.

  6. Heat until warm.

  7. Ladle into soup bowls and top with pumpkin seeds.

  8. Enjoy with your favorite flavor of Primizie Flatbread Crisps!