Riverland Satay Pumpkin Soup

Riverland Soup


  • 1 Glug Extra Virgin Olive Oil
  • 1 Medium Onion (Chopped)
  • 4 Garlic Cloves
  • 2 Tsp Minced Ginger
  • 1 Small Chilli (Sliced, for Garnish)
  • 2 Tbsp Thai Red Curry Paste
  • 1 Tsp Ground Cumin
  • 1.2kg Kent Pumpkin (Peeled & Chopped)
  • 750ml Vegetta Stock
  • 30ml Fish Sauce
  • 100ml Lite Coconut Milk
  • 3 Tbsp Almond Farmer Natural Almond Butter
  • Good Grind of Murray River Salt
  • 1 Handful Fresh Coriander
  • 2 Fresh Chillies (Sliced)
  • 1 Handful Lime Wedges


  1. Heat oil in a saucpan and fry onion until soft.
  2. Add garlic, ginger, chilli and curry paste and fry.
  3. Add cumin, butternut and stock. simmer until soft.
  4. Blitz soup using a stick blender, then add fish sauce to taste.
  5. Add coconut milk and almond butter. Blitz to combine.
  6. Garnish soup with coriander and chillies.
  7. Serve with lime wedges on the side.


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