Name: Creamy Coconut and Butternut Pumpkin Soup with Quorn Pieces
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Ingredients: 1 pack Quorn Pieces [https://www.quorn.co.nz/products/quorn-pieces]; 2 tbsp coconut oil; 1 medium butternut pumpkin, peeled, seeded and chopped (700g); 1 onion, chopped; 1 tbsp minced ginger; 1 tbsp minced lemongrass; 2 cloves garlic, minced; 1/2 tsp each salt and pepper; 750ml vegetable stock; 4 tsp soy sauce; 1 tsp brown sugar; 400ml tin coconut milk; 1 tbsp lime juice; ½ lime zest; 2 kaffir lime leaves; 120g roasted peanuts; 1/4 cup finely chopped fresh coriander; 2 tbsp sriracha hot sauce

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

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Low in Fat

Good Source of protein

Good source of fibre

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Ingredients

1 pack Quorn Pieces
2 tbsp coconut oil
1 medium butternut pumpkin, peeled, seeded and chopped (700g)
1 onion, chopped
1 tbsp minced ginger
1 tbsp minced lemongrass
2 cloves garlic, minced
1/2 tsp each salt and pepper
750ml vegetable stock
4 tsp soy sauce
1 tsp brown sugar
400ml tin coconut milk
1 tbsp lime juice
½ lime zest
2 kaffir lime leaves
120g roasted peanuts
1/4 cup finely chopped fresh coriander
2 tbsp sriracha hot sauce

Method

Heat the oil in medium saucepan set over a medium heat. Cook the butternut pumpkin, onion, ginger, lemongrass, garlic, salt and pepper for 5-7 minutes until starting to soften. Stir in the stock, soy sauce and brown sugar, then bring to the boil.
Reduce the heat to medium-low and simmer for 15-20 minutes or until the pumpkin is very tender. Puree until smooth with a hand blender or jug blender.
Stir in the coconut milk and lime juice and bring back to a simmer. Stir in the Quorn Pieces and cook for a further 12 minutes.
Divide between 4 bowls. Top with the peanuts, coriander and sriracha.