Thai Pumpkin Soup (Vegetarian)

Name: Thai Pumpkin Soup (Vegetarian)
Cook time: 28 s
Total time: 28 s
Yield: 4
Cuisine: Thai
Ingredients: 1 Tablespoon Sesame Oil; 1 Unit Onion; 1 Teaspoonful Ginger Puree; 1 Kilogram Pumpkin; 1 Packet MAGGI Pad Thai Stir Fry Recipe Base; 2 Tablespoons Maggi Fish Sauce; 3 Cups Vegetable Stock; Can Coconut Milk; 1 Unit Red chilli

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Easy

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28 Min

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

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Ingredients

4 Portions

Sesame Oil

1 tbsp

Onions, chopped

( 150 g )

Ginger Puree

1 tsp

Pumpkin

1 Kg

MAGGI Pad Thai Stir Fry Recipe Base

1 pkt

Fish Sauce

2 tbsps

Vegetable Stock

3 cups

coconut milk

1 Can

Red chilli, de-seeded, finely chopped

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Nutritional Information

per serving

Carbohydrates

42.08 g

Energy

418.55 kcal

Fats

27.82 g

Protein

7.19 g

per serving

Recipe steps

28 min

5 min

3 min

15 min

5 min

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Recipe steps

28 min

Step 1

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

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Recipe steps

28 min

Step 2

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

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Recipe steps

28 min

Step 3

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Add MAGGI Fish Sauce and stock, simmer for 15 minutes

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Recipe steps

28 min

Step 4

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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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Thai Pumpkin Soup (Vegetarian)

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Recipe steps

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Thai Pumpkin Soup (Vegetarian)

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Recipe steps

Step 4

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