Friday, November 25, 2022

Thai Pumpkin Soup

Serves 4

  • 2 tbsp. (56g) red curry paste 
  • 500g pumpkin, peeled and chopped
  • 400g can coconut milk 
  • 4 tbsp. (20g) coriander

In a large non-stick frying pan, sauté the red curry for 30-seconds over a medium heat. Add the pumpkin and toss to coat.  Add the coconut milk and 1/3 cup water. Bring to a gentle boil, then reduce heat and simmer for 30 minutes, or until pumpkin is tender. Cool for 10 minutes. Using a stick blender, blend until smooth.  Divide evenly across 4 bowls and serve scattered with coriander.   

RECIPE FROM: 4 Ingredients Veggie & Vegan which is ON SALE NOW delivered FREE anywhere across Australia.   

Kim McCoskerhttp://www.4ingredients.com.au
Kim McCosker is the founder of 4 Ingredients, now a formidable Australian publishing house 4 Ingredients owns the rights to all 37 cookbooks, tens of thousands of recipes, images, vidoes, manuscripts and databases with the reach of millions. It is the publisher of cookbooks, ebooks, Apps and developer of a various range of kitchenware. It has grown to become one of the most recognised and trusted food brands in Australia; with a reported 1 in seven homes owning a 4 Ingredients cookbook.

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