Spicy Thai Pumpkin soup (vegan)

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page_title: "Spicy Thai Pumpkin soup"
recipe_name: "Spicy Thai Pumpkin soup (vegan)"
recipe_heading: "THE soup"
img_path: "recipes/images/food.jpg"
img_alt: ""
difficulty: "Easy"
recipe_source: "Katie"
what_will_you_need: "frying pan, large pan and hand blender"
instructions_short: ""

2 tablespoons of Olive oil
5 Shallots
2 tablespoons of Garlic paste
2 Birds eye chillies 
2 teaspoons Lemongrass paste
600ml Veg stock 
400g tin Coconut milk (1 can)
600g peeled Pumpkin  
2 Sweet potatoes
1 Red pepper 
4 Spring onions

Basil leaves and jasmine rice to serve.


Fry shallots until translucent in olive oil 

Add chillies, lemongrass and garlic fry for 1 min

Add pepper and spring onions fry for 5 mins

Add stock and coconut milk - simmer for 10 mins

Put pumpkin and sweet potato in stockpot and pour over the stock mixture from the frying pan

Cook until pumpkin and sweet potato are soft


Serve over a spoonful of jasmine rice and garnish with fresh basil