Thai-Style Pumpkin Soup

iStock 1087166756
A nice addition to the classic pumpkin soup recipe

Goes great for lunch or dinner! Make extra and freeze it for an easy dinner on those busy days.

Recipe Author:

Campbell's

Ingredients

  • 1 Tbsp canola oil
  • 400g can light coconut cream
  • 1-2 Tbsp red curry paste (or to taste)
  • 700g peeled, seeded and chopped pumpkin
  • 3 cups chicken or vegetable stock
  • 1 Tbsp brown sugar
  • 1-2 Tbsp lime or lemon juice
  • Coriander leaves to garnish, optional
View Method Thai-Style Pumpkin Soup

Method

  1. Heat the oil together with a 1/4 cup of the coconut cream in a medium sized saucepan. Stir in the curry paste. Cook for 2-3 minutes.
  2. Add the pumpkin and stock. Cover and simmer, until tender. Cool a little then puree in a blender, until smooth.
  3. Return to the saucepan. Add the sugar and remaining coconut cream. Warm thorough. Season with the lime or lemon juice. Garnish.
View Ingredients Thai-Style Pumpkin Soup
View Method Thai-Style Pumpkin Soup
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