-
Heat the oil in a large saucepan over medium-high heat before adding the onion, carrots and celery, apple and garlic. Cook until the onion becomes translucent.
-
Add the ginger, garlic and thyme. Cook for a minute before adding the taro root.
-
Toss the taro root in the oil and cook for 5 minutes. Add the chicken stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
-
Pour the soup into a blender and blend until smooth. Blend until smooth.
-
Return to saucepan and add the coconut milk and cooked chicken. Serve hot.