Thai Pumpkin Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tblsp Thai red curry paste
2 cups vegetable stock (made with stock cubes)
13.5 fl oz canned light coconut milk
3 cups pumpkin (cut into 2cm cubes)
1 Tblsp soy sauce
1 Tblsp sweet chilli sauce
coriander leaves to serve (optional)
sour cream to serve (optional)
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Directions: |
Directions:1. Place the curry paste, stock, coconut milk and pumpkin cubes into a saucepan. Bring to boil, reduce the heat, cover and simmer for 20-25mins or until the pumpkin is tender. Stir in the soy sauce and sweet chilli sauce.
2. Remove the soup from the heat and cool slightly. Blend in the saucepan using a stick blender or blend in patches in a food processor until smooth. Reheat and ladle into warm bowls. Sprinkle with coriander to serve.
3. Serve with crusty bread and add a dollop of sour cream. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40mins |
Personal
Notes: |
Personal
Notes: Pumpkin soup is an Australian favourite but this one has an Asian twist. It has become a family favourite in our house on a cold day, especially with crusty bread. Hope it becomes one of your favourites aswell. Enjoy it with our love.
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