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THAI PUMPKIN SOUP

RECIPES

I was given this very easy and tasty soup recipe from a client a few years ago and I have to say it’s one of the best recipes I’ve been given.

 

A stick blender works best for making this soup, but a normal blender or food processor will do the trick.

 

INGREDIENTS

Thai Pumpkin Soup

2 Tbsp olive oil

1 large onion, chopped

2 tsp red curry paste

4 cups of homemade chicken stock (or shop bought – Simon Gault does a good one)

2 medium carrots

1 pumpkin

2 medium kumara

400mLs (one can) or coconut milk

2 Tbsp fish sauce

Fresh Corriander

 

 

METHOD

Saute the onions in the oil in a hot pan, add the curry paste, and the vegetables.

 

Add the stock then cook until the vegetables are soft.

 

Turn off the heat then puree the vegetables with a stick blender.

 

Return to heat then add the coconut cream and the fish sauce.

 

Chilli, Spring Onion & Feta Cornbread

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OLDER RECIPES

Click to download the PDFs of my favourite training recipes

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Kumara Crispy Chunks

Proudly supported by:

Emma Cachemaille

BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1

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