Recipe

Thai-style pumpkin soup with meatballs

Prep Time
10 Minutes.
Cook Time
20 Minutes.
Servings
4
Difficulty
Easy
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Method

Step 1:

Heat a saucepan over medium heat. Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the pumpkin, coconut cream and 2 cups (500ml) water. Stir to combine. Reduce heat to medium-low. Cover and cook for 15-20 mins or until the pumpkin is tender. Cool slightly.

Step 2:

Meanwhile, combine the mince, extra curry paste and coriander in a medium bowl. Season. Roll 1-tbs portions of the mince mixture into balls. Heat a large non-stick frying pan over medium-high heat. Cook the meatballs for 6-8 mins or until golden and cooked through.

Step 3:

Add the extra coriander to the pumpkin mixture. Use a stick blender to carefully blend until smooth. Season. Divide among serving bowls. Drizzle with extra coconut cream. Top with the meatballs and extra coriander.

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