4 Ingredient Thai Pumpkin Soup l 4 Ingredients By Kim McCosker4 Ingredients
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Thai Pumpkin Soup
  • 1 kg butternut pumpkin (peeled and diced)
  • 2 tablespoons red curry paste
  • 270 ml coconut cream
  • 1/4 cup chopped coriander
  1. In a large saucepan, cook the pumpkin and red curry paste until it starts to stock
  2. Add the coconut cream and top with enough water to come level with the pumpkin
  3. Bring to a gentle boil
  4. Reduce to a simmer and cook until the pumpkin is soft and mushy, 30 to 40 minutes
  5. Cool for 10 minutes before using a stick blender to puree
  6. Season to tase and fold in the coriander
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4 Ingredients