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Thai Pumpkin Soup

Thai Pumpkin Soup

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15 mins + 20 mins
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Serves 4


  • 1 Tbsp olive oil
  • 1 brown onion, diced
  • 2 tsp Gregg’s garlic, crushed
  • 2 Tbsp Gregg’s Thai Lemongrass, chili and ginger seasoning
  • 1 kg butternut pumpkin, peeled, cut into 1.5cm pieces
  • 2 cups chicken stock
  • 1 x 270g can coconut cream
  • 1/4 cup roughly chopped coriander leaves


1. Heat oil in a large saucepan over medium heat, cook stirring for 2 minutes. Add Gregg’s garlic and Thai Lemongrass, chili and ginger seasoning, cook for 1 minute, stirring or until aromatic. Add coconut cream, stir to combine. Add butternut pumpkin, stir to coat.

2. Add chicken stock, bring to the boil. Reduce heat to low. Simmer, covered for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.

3. Blend or process soup in batches until smooth. Season with Saxa Salt and pepper. Top with coriander. Serve.

This recipe was sent in by Greggs


Qty Price
Olivani Olive Oil Pure $8.30 ea
$8.30 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Just Garlic Garlic Crushed $3.89 ea
$3.89 ea
Greggs Seasoning Lemongrass Chilli & Ginger
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Pumpkin Crown Cut $3.49 kg
$3.49 kg
Continental Super Stock Chicken Stock $5.00 ea
$5.00 ea
Essentials Coconut Cream $1.20 ea
$1.20 ea
Superb Herb Coriander Fresh $4.00 ea
$4.00 ea