Thai pumpkin soup

From: 4 Ingredients

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

Ingredients

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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.

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Latest Comment

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