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This recipe is classed as easy

Rating 3.06 / 5 (17 votes)

Prep time:
10 min
Cook time:
25 min
Serves:
4

Supper doesn't get more speedier than Rachel and Kim's Thai-riffic soup

Method

1. Sauté pumpkin and red curry paste until it starts to catch on the saucepan.

2. Add coconut cream to deglaze the pan and top with enough water to cover the pumpkin and bring to boil.

3. Reduce heat simmering until the pumpkin becomes soft and mushy.

4. Puree, season with sea salt and pepper and fold in the chopped coriander.

Ingredients


Comments & Ratings

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Latest Comment

 

Absolutely gorgeous! I like hot food and this is very good idea for autumn evenings! Very simple and so, so tasty! 5 stars from me :-)

ZoraS59480 ZoraS59480  Posted 26 Oct 2011 6:28 PM
 

very nice soup quite strong though with the red thai curry paste and agree with other comment bit of lime adds something. I served with a blob of yoghurt on top which made it even better. I have made butternut soup before with just a bit of chilli powder, chicken stock, single cream at the end that was lovely too

DeborahL3169 DeborahL3169  Posted 28 Dec 2010 9:06 PM
 

Re the last comment: nothing wrong with this for those following WeightWatchers, as one portion is just 6 points. Yummy enough to be worth every one of those points, too!

I prefer to add some garlic during cooking and finish with a squeeze of lime juice.

meelzebub meelzebub  Posted 11 Nov 2009 4:42 PM
 

No good for those on a diet!

lucylucymary lucylucymary Posted 09 Sep 2009 12:53 PM