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Thai Pumpkin Soup (Vegetarian)
Thai Soup

Thai Pumpkin Soup (Vegetarian)

(0)
28Min
Easy

Ingredients

4 Portions

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1  tbsp
Sesame Oil
1 
  ( 150 g )
Onion
1  tsp
Ginger Puree
1  Kg
Pumpkin
1  pkt
MAGGI Pad Thai Stir Fry Recipe Base
2  tbsps
Maggi Fish Sauce
3  cups
Vegetable Stock
1  Can
coconut milk
1 
Red chilli
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Nutrition Value

Energy
418.55 kcal
Protein
7.19 g
Carbohydrates
42.08 g
Fats
27.82 g
Information per serving

Instruction

28 Minutes

  • Step 1

    5 Min
    Heat the oil in a pan, add onion, ginger, half chilli (if using) cook for five minutes.

  • Step 2

    3 Min
    Add pumpkin and MAGGI Pad Thai Infusion paste, cook gently with stirring for 3 minutes.

  • Step 3

    15 Min
    Add MAGGI Fish Sauce and stock, simmer for 15 minutes

  • Step 4

    5 Min
    Add MAGGI Pad Thai finishing sauce and coconut milk, bring to the boil and turn heat down to simmer for 5 minutes. Serve topped with remaining chilli
Thai Pumpkin Soup (Vegetarian)

Step 1 of 4

Heat the oil in a pan, add onion, ginger, half chilli (if using) cook for five minutes.

Thai Pumpkin Soup (Vegetarian)

Step 2 of 4

Add pumpkin and MAGGI Pad Thai Infusion paste, cook gently with stirring for 3 minutes.

Thai Pumpkin Soup (Vegetarian)

Step 3 of 4

Add MAGGI Fish Sauce and stock, simmer for 15 minutes

Thai Pumpkin Soup (Vegetarian)

Step 4 of 4

Add MAGGI Pad Thai finishing sauce and coconut milk, bring to the boil and turn heat down to simmer for 5 minutes. Serve topped with remaining chilli

Recipe PDF

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