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Thai pumpkin soup
Thai pumpkin soup
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Prep Time:
15 minutes
Cook Time:
23 minutes
Total Time:
38 minutes
Quick and easy pumpkin soup with 4 simple ingredients ready in 30 minutes.
Ingredients:
  • 1kg butternut pumpkin, peeled, cut into 1.5cm pieces
  • 56.00 gm red curry paste
  • 270ml can coconut cream
  • 62.50 ml roughly chopped fresh coriander leaves
Instructions:
  • Heat a large saucepan over medium heat. Toss in the pumpkin and curry paste. Cook, stirring, until the mixture begins to stick to the bottom of the pan, about 1 to 2 minutes. Pour in the coconut cream and continue stirring for another minute.
  • Pour in 2 cups of cold water and bring to a boil. Lower the heat and simmer covered for 20 minutes until the pumpkin is soft. Let it sit for 5 minutes before serving.
  • Puree the soup in batches until velvety. Season generously with salt and pepper, and garnish with fresh coriander before serving.

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