Thai-style pumpkin soup with meatballs
A twist on classic pumpkin soup, this Thai-style recipe is a great way to spice up your midweek meals. Ready in just 30 minutes, it’s a great dish for when you’re short on time.
INGREDIENTS
1/4 cup (75g) Thai red curry paste
1kg butternut pumpkin, peeled, cut into 2cm pieces
300ml coconut cream
500g Coles Australian Pork Mince
1 tbs Thai red curry paste, extra
1/2 cup coriander leaves, chopped
100ml coconut cream, extra
METHOD
Heat a saucepan over medium heat. Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the pumpkin, coconut cream and 2 cups (500ml) water. Stir to combine. Reduce heat to medium-low. Cover and cook for 15-20 mins or until the pumpkin is tender. Cool slightly.
Meanwhile, combine the mince, extra curry paste and coriander in a medium bowl. Season. Roll 1-tbs portions of the mince mixture into balls. Heat a large non-stick frying pan over medium-high heat. Cook the meatballs for 6-8 mins or until golden and cooked through.
Add the extra coriander to the pumpkin mixture. Use a stick blender to carefully blend until smooth. Season. Divide among serving bowls. Drizzle with extra coconut cream. Top with the meatballs and extra coriander.