Thai pumpkin soup

Supper doesn't get more speedier than Rachel and Kim's Thai-riffic soup
Thai pumpkin soup
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 1 kg butternut squash, peeled and diced
  • 2 tbsp Thai red curry paste
  • 300 ml coconut milk
  • handfuls fresh coriander, chopped

Method

1. Sauté pumpkin and red curry paste until it starts to catch on the saucepan.

2. Add coconut cream to deglaze the pan and top with enough water to cover the pumpkin and bring to boil.

3. Reduce heat simmering until the pumpkin becomes soft and mushy.

4. Puree, season with sea salt and pepper and fold in the chopped coriander.

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