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:

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Enjoy!

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Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 4 Best Season: Fall

Ingredients

Instructions

  1. In a large saucepan heat the olive oil, garlic, onions, chilli and lemongrass over a low heat for a couple of minutes

  2. Stir in the diced pumpkin

  3. Add the stock and the coconut milk

  4. Bring to the boil and simmer for 20 minutes

  5. Blend the soup and season to taste

Keywords: pumpkin
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