Ingredients
- 1 tbsp olive oil
- 1 butternut pumpkin, cut into medium pieces
- 3 small carrots, halved
- 1 red onion, quartered
- 1 brown onion, quartered
- 2-3 tbsps Gourmet Garden Thai Style , Cold Blended Paste
- 4 cups vegetable broth/stock
- Optional: 1 can coconut milk
- To Serve
- Gourmet Garden Lightly Dried Coriander , Lightly Dried
- Chilli oil
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Preheat your oven to 200 degrees fan forced.
- 2 In a large oven-safe pot, add the olive oil, pumpkin, carrot, red and brown onion and Thai paste. Mix well to coat all the vegetables evenly and roast in the oven for 35-40 minutes or until cooked through.
- 3 Remove carefully and add the vegetable stock. Mix with a stick blender until fully combined and creamy. Add the coconut milk and stir through, if using.
- 4 Serve with lightly dried coriander and chilli oil on top.
Spiced Sweet Potato and Butternut Soup with Chorizo and Parsley Dust
![Spiced Kumura and Butternut Soup with Chorizo and Parsley Dust]( "Spiced Kumura and Butternut Soup with Chorizo and Parsley Dust")
