The crouton of 100% cheese

Back to overview
Line
Cheesepop snack Cheesepop snack
This slightly spicy Thai pumpkin soup gets a nice bite by adding the popped Chesepop Gouda cheese balls
This slightly spicy Thai pumpkin soup gets a nice bite by adding the popped cheese balls

Thai pumpkin soup with Cheesepop Gouda

30 min
2 servings

Ingredients

  • a halve red onion
  • 1 clove of garlic
  • 1 tbsp olive oil
  • 0.5 tsp ginger powder
  • 1 tbsp red curry paste
  • 400 g pumpkin, diced
  • 700 ml vegetable stock
  • 100 ml coconut milk
  • 2 sprigs of coriander
  • 1 tsp chili flakes
  • 30 g Cheesepop Gouda

Instructions

  1. Chop the red onion and finely chop the garlic.
  2. Heat the olive oil in a soup pot and gently fry the onion and garlic for a few minutes. Then add ginger powder and curry paste and fry for 2 minutes.
  3. Add the pumpkin and toss well. Bake for a few minutes.
  4. Add the vegetable stock and bring the soup to a boil. Once the soup is boiling, turn the heat to low and simmer gently for 20 minutes until the pumpkin is tender.
  5. Remove the pan from the heat and puree the soup with an immersion blender.
  6. Serve the soup with the coconut milk, coriander leaves, chili flakes to taste and the Cheesepop Gouda.

     

Share with friends!

Want to stay informed about new recipes?

Sign up by entering your email address below and stay informed of fresh news and the tastiest recipes!


    Yes, send me more recipes by Email

    More, more, more!