Thai pumpkin soup

Serves 4

    1kg butternut pumpkin, peeled, cut into 1.5cm pieces
    2 tablespoons red curry paste
    270ml can coconut cream
    1/4 cup roughly chopped fresh coriander leaves
  1. Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.

  2. Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.

  3. Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander. Serve.


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