Pumpkin Thai Soup
This pumpkin soup is thick and creamy, with a small kick of Thai spices.
Prep: 10 min | Cook: 20 min | Serves: 4
Pumpkin Thai Soup
1 tbsp coconut oil
1.2 kg pumpkin, peeled and chopped into 2cm chunks
1 tbsp red curry paste
400ml coconut cream
1 tbsp coriander, finely chopped (optional)
01 Heat oil in a large deep saucepan over medium high heat. Add pumpkin and cook, stirring often, for 5 minutes.
02 Add curry paste and stir to coat vegetables. Add coconut cream, coriander and season. Stir to combine.
02 Bring to the boil, then reduce to a simmer. Cover and cook for 15 minutes, or until pumpkin is tender. Stir occasionally.
04 Remove from heat and blend with a stick mix until smooth.
Store: In an air tight container in the fridge for up to 4 days, or place in the freezer for months.
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