Recipes

Creamy Coconut and Butternut Pumpkin Soup with Quorn Pieces

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Flavoured with lemongrass, coconut and warming ginger, this Thai inspired soup is perfect for lunch or a light dinner.

2531 kJPer serving
Serves 4
50 mins
DifficultyEasy
  • 1 pack Quorn Pieces
  • 2 tbsp coconut oil
  • 1 medium butternut pumpkin, peeled, seeded and chopped (700g)
  • 1 onion, chopped
  • 1 tbsp minced ginger
  • 1 tbsp minced lemongrass
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper
  • 750ml vegetable stock
  • 4 tsp soy sauce
  • 1 tsp brown sugar
  • 400ml tin coconut milk
  • 1 tbsp lime juice
  • ½ lime zest
  • 2 kaffir lime leaves
  • 120g roasted peanuts
  • 1/4 cup finely chopped fresh coriander
  • 2 tbsp sriracha hot sauce
  1. Heat the oil in medium saucepan set over a medium heat. Cook the butternut pumpkin, onion, ginger, lemongrass, garlic, salt and pepper for 5-7 minutes until starting to soften. Stir in the stock, soy sauce and brown sugar, then bring to the boil.
  2. Reduce the heat to medium-low and simmer for 15-20 minutes or until the pumpkin is very tender. Puree until smooth with a hand blender or jug blender.
  3. Stir in the coconut milk and lime juice and bring back to a simmer. Stir in the Quorn Pieces and cook for a further 12 minutes.
  4. Divide between 4 bowls. Top with the peanuts, coriander and sriracha.

Tip: Substitute peanuts with cashews.

Made with Quorn Pieces

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