Thai Coconut Pumpkin Soup with Shredded Chicken

Created by Magadalena Roze.

Ingredients

• 600g butternut pumpkin, peeled and diced
• 1 large carrot, chopped
• 1 brown onion, chopped
• 3 garlic cloves, sliced
• 1 tsp smoked paprika
• 1/2 teaspoon ground coriander
• 2-3 Tbs coconut oil
• 250ml coconut milk
• 700ml chicken broth
• dash of fish sauce
• 300g cooked, shredded chicken
• Toppings: crispy chilli oil, coriander, shallots, lime

Directions

1. Preheat oven to 220 degrees. Add pumpkin, carrot, onion and garlic to a roasting tray. Sprinkle over with spices and toss in coconut oil. Cover with foil and roast covered for 30-40 minutes or until cooked. When ready, remove from oven and set aside.
2. When ready, pour coconut milk and broth into the Vitamix, then add roasted vegetables. Secure lid and blend on Variable 1 and increase to Variable 10, over 15-20 seconds. Blend until smooth, or about 5 – 6 minutes. When ready, check the consistency and blend with extra water or broth if it’s too thick.
3. Taste and season with a splash of fish sauce, salt and pepper.
4. Serve as is, or top with cooked shredded chicken, crispy chilli oil, coriander and a squeeze of lime.