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Thai Pumpkin Soup
Thai Soup

Thai Pumpkin Soup

0
28 Min
Easy
Packed with veggie goodness and Thai spices, this light soup is perfect for any time of year

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: here

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
Fats
27.82 g
Carbohydrates
42.08 g
Protein
7.19 g
Information per serving
Lets Cook

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

Step 1 of 4

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

Thai Pumpkin Soup

Step 2 of 4

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

Thai Pumpkin Soup

Step 3 of 4

Add MAGGI Fish Sauce and stock, simmer for 15 minutes

Thai Pumpkin Soup

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

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