Thai pumpkin soup
From: 4 Ingredients
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Thai pumpkin soup
- Prep time:
- 10 min
- Cook time:
- 25 min
- Serves:
- 4
Supper doesn't get more speedier than Rachel and Kim's Thai-riffic soup
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Ingredients
- 1 kg butternut squash, peeled and diced
- 2 tbsp Thai red curry paste
- 300 ml coconut milk
- handfuls fresh coriander, chopped
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
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.
Comments & Ratings
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Latest Comment
View all comments (4)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
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
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
Posted 11 Nov 2009 4:42 PM
This recipe is classed as easy
Avg User rating
2.77 / 5 (13 votes cast)
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