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Thai Pumpkin Soup with Gluten-Free Seeded Sourdough Toast (GF DF VG)

Serves: 4

Prep time: 15 minutes

Cook time: 10-25 minutes

 

Our favourite Thai pumpkin soup recipe is superb for soup season. Whether it be cozying up in your sweatpants for a night in, or packing it for gourmet bite in the office, this creamy-kinda-spicy soup hits the home-made sweet spot each time. 

Being gluten free, dairy free, and vegan - everyone can ladle deep spoonfuls of this healthy, easy winter warmer.

 

INGREDIENTS

  • 800g pumpkin, skin removed
  • 1/3 cup laksa paste
  • 250mL coconut milk
  • 2 cups vegetable stock
  • 4 slices of Nodo Seeded Sourdough
  • Coriander, to serve

 

METHOD

  1. Preheat the oven to 200C. 
  2. Cut the pumpkin into large, evenly-sized chunks. Roast for 25-35 minutes until tender.*
  3. Blend the pumpkin, laksa paste, coconut milk and stock. Place the soup into a saucepan and bring to a simmer.
  4. Toast your Nodo seeded sourdough slices until golden brown. 
  5. Serve your soup with coriander and the toasted sourdough.

*Alternatively, steam the pumpkin pieces for 8-10 minutes until cooked through.

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