With these cold winter days hanging around for what feels like forever, a few of us around the shop around in soup mode! This one is a warming, hearty pumpkin soup with a Thai flavour to liven it up. Not too spicy (unless you want it to be!) but just enough to surprise everyone at the table.

Thai Pumpkin SoupINGREDIENTS

3 Cloves of Australian garlic, fine diced

1 good size knob of ginger

4 golden shallots

1 red thai chilli, diced (or more if you like heat)

1 stick lemongrass, trimmed and bruised

2 Tbsp oil

1 large Butternut pumpkin

1lt vegetable stock

1 can coconut cream

1 1/2 tsp. Bragg’s Liquid Aminos

½ bunch coriander, chopped


Place the onions, garlic, ginger and half the chilli into a large pot over medium heat, along with the 2 tbsp of oil. Cook until translucent.

Add the butternut, stock and lemongrass. Bring it all to the boil, then reduce and simmer until butternut is cooked and tender.

Either add coconut cream and blend with stick blender or blend in batches, then add coconut milk.

Finish with Braggs, coriander and the remaining chilli, all to taste.