Ingredients Jump to Instructions ↓

  1. 1 butternut pumpkin, peeled, de-seeded & chopped

  2. 2 cups coconut milk

  3. 2 cups vegetable stock

  4. 2tbsp Thai curry paste

  5. 1tbsp oil

  6. Salt to

Instructions Jump to Ingredients ↑

  1. Add the oil and paste to a large pan over a medium heat and fry for 1 minute.

  2. Add the coconut, stock and pumpkin and simmer until the pumpkin is very soft.

  3. Blend the soup to a smooth consistency and season to taste.

  4. Chop the fresh coriander and garnish the soup once served


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