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Creamy Coconut and Butternut Pumpkin Soup with Quorn Pieces
Flavoured with lemongrass, coconut and warming ginger, this Thai inspired soup is perfect for lunch or a light dinner.
Serves 4
50 mins
Easy
2531 kJ
(Per serving)
![frozen healthy & meat free quorn pieces](https://images.ctfassets.net/uexfe9h31g3m/5N6xHGv5CM0aU2cyES8eow/39fc8798eed96b8afb3d9bda7e40d0c3/Quorn_A0000849_Pieces_300g_Bags_Frozen_MPS1027-7_JQS2200188_C1N1.png?w=300&h=300&fm=webp&fit=thumb&q=90)
Made with Quorn Pieces
Low in Fat
Good Source of protein
Good source of fibre
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- Divide between 4 bowls. Top with the peanuts, coriander and sriracha.
Chefs tip
Substitute peanuts with cashews.
Recipe Inspiration
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