Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Thai Pumpkin Soup.
This is the perfect recipe to use up that leftover pumpkin after you’ve carved your lantern. I’ve made it a Thai pumpkin soup with chilli and lemongrass, also the addition of the coconut milk makes it creamy but naturally dairy free.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Thai Pumpkin Soup then you might like to try one of my other light bites recipes:
- Treat yourself with my Gluten and Dairy Free Chutney Sausage Rolls
- Go traditional with my Gluten and Dairy Free Cream of Tomato Soup
- Have a vegetarian salad with my Gluten and Dairy Free Cheese and Tomato Salad
- Have some waffles with Gluten and Dairy Free Potato Waffles
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
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Thai Pumpkin Soup (Gluten & Dairy Free)
Ingredients
Instructions
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In a large saucepan heat the olive oil, garlic, onions, chilli and lemongrass over a low heat for a couple of minutes
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Stir in the diced pumpkin
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Add the stock and the coconut milk
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Bring to the boil and simmer for 20 minutes
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Blend the soup and season to taste
