Pumpkin Soup with Peanut, Kaffir Lime + Leftover Roast Chicken. A creamy pumpkin soup with Asian inspired flavours, minimal prep and on the table in 20 minutes! Take your Winter pumpkin soup to the next level with this recipe.

Pumpkin Soup with Peanut, Kaffir Lime + Leftover Roast Chicken

This recipe was influenced from one in Georgia McDermott’s (@gerogeeats) cookbook ‘Fodmap Friendly‘. Hers is vegetarian and called Peanut, Keffir and Pumpkin Soup, you can get a copy of her book here. I added in some leftover roast chicken I had and some fresh chilli for mine, which I left out for the kids.

It’s actually a really simple soup to make with minimal prep and less than 20 minutes cooking time.

Step 1

Cook the herbs in the peanut oil for 1-2 minutes until fragrant.

Step 2

Add the soy sauce, sweetener and stir the pumpkin to coat.

Step 3

Add the stock, coconut cream, chilli and simmer for 10-12 minutes until pumpkin is just cooked.

Step 4

Stir in the cooked chicken until warm and serve.

Pumpkin Soup with Peanut, Kaffir Lime + Chicken

Yield: 4 1x

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Ingredients

Scale

2 tablespoons peanut oil
3 tablespoons finely sliced kaffir lime leaves (6–8 leaves)
2cm piece ginger, finely diced
1 lemongrass stem, bruised
¼ cup soy sauce
2 tablespoons maple syrup, rice malt syrup or honey
1 large pumpkin (about 800g), cut into cubes
500ml / 2 cups chicken broth or stock
270ml coconut cream
1 fresh chilli, thinly sliced (optional)
½ cup smooth peanut butter
1–2 cups leftover roast chicken, shredded
fresh coriander to serve

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Instructions

In a large casserole pot over medium heat, add the peanut oil then the kaffir lime leaves, ginger, lemongrass and cook for 1-2 minutes until fragrant. Add the soy sauce, sweetener and pumpkin and stir to coat the pumpkin in sauce. Turn up the heat to medium-high and add in the stock, coconut cream, chilli and peanut butter. Cook this for 10-12 minutes until the pumpkin is just tender, but still holding it’s shape. Stir through the chicken until warmed through, then take off heat and serve garnished with coriander.

Notes

If you cant get fresh kaffir lime leaves from your markets, I used these Valcom Lime Leaves Kaffir.

Resources | Kids Eat by Shanai | Fun, Easy and Mostly Healthy Food for Kids and their Families

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