Thai pumpkin soup
From: 4 Ingredients
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Thai pumpkin soup
- Prep time:
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Supper doesn't get more speedier than Rachel and Kim's Thai-riffic soup
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Ingredients
- 1kg Butternut squash, peeled and diced
- 2 tbsp Thai red curry paste
- 300ml coconut milk
- handful fresh Coriander, chopped
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.
No good for those on a diet!