Easy Thai Pumpkin Soup
Ready in just 10 minutes, this fabulous soup is packed with flavour, even though it surprisingly only requires 5 ingredients. Yes – this is no typo! Only 5 simple ingredients will get you this heart-warming soup that is both fast and delicious. This is a recipe to keep you going through those long autumn days.
Ingredients: 2 tablespoons red curry paste 4 cups chicken or vegetable broth 800g pumpkin puree (cook pumpkin and blend until it forms a puree or use canned pumpkin puree) 1¾ cup coconut milk, reserving 1 tablespoon 1 large red chilli pepper, sliced Coriander for garnish if desired
Instructions: In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir. Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chillis. Garnish with coriander leaves if desired.
Adapted from original recipe found here
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