Thai Pumpkin Soup (Vegetarian)
Easy
•28 Min
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Packed with veggie goodness and Thai spices, this light soup is perfect for any time of year
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Ingredients
4
Portions
ingredient_quantity
recipe ingredient
Sesame Oil
1
tbsp
Onions, chopped
1
( 150 g )
Giger root, thinly sliced
1
tsp
Pumpkin
1
Kg
MAGGI Pad Thai Stir Fry Recipe Base
1
pkt
Maggi Fish Sauce
2
tbsps
Vegetable Stock
3
cups
coconut milk
1
Can
Red chilli
1
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
42.08 g
Energy
418.55 kcal
Fats
27.82 g
Protein
7.19 g
Nutrition Table Footer
5 min
3 min
15 min
5 min
Recipe steps
28 min
Step 1
Heat the oil in a pan, add onion, ginger, half chilli (if using) cook for five minutes.
Recipe steps
28 min
Step 2
Add pumpkin and MAGGI Pad Thai Infusion paste, cook gently with stirring for 3 minutes.
Recipe steps
28 min
Step 3
Add MAGGI Fish Sauce and stock, simmer for 15 minutes
Recipe steps
28 min
Step 4
Add MAGGI Pad Thai finishing sauce and coconut milk, bring to the boil and turn heat down to simmer for 5 minutes.
Serve topped with remaining chilli