Yumi’s Thai Pumpkin Soup (vegan)


 Endless Possibilities with Yumi’s Yellow Peas with roasted pumpkin & thai spices

Serves 6-8

Ingredients

45g coconut oil
2 leeks, white section only thinly sliced
1 kg pumpkin, diced
1L organic vegetable stock
270ml can coconut milk
1 x Yumi’s Yellow Peas with roasted pumpkin & thai spices
Sea salt and freshly cracked black pepper
Chilli slices, shredded kafir lime leaves, coriander and coconut milk, to serve

Method

  1. In a deep saucepan melt coconut oil, add leeks and saute over low-medium heat until soft and golden.
  2. Add chopped pumpkin and stock, season.  Cover and simmer 25 mins or until pumpkin soft.  Add coconut milk and heat through then remove from heat, transfer to a blender and add dip and blend until smooth.  Season to taste.
  3. Divide between bowls and garnish to serve.
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