Thai pumpkin soup

Posted by adm On December - 8 - 2011

How to cook Thai pumpkin soup


  • 1kg butternut pumpkin, raw, dig 1.5cm pieces
  • 2 tablespoons red curry spread
  • 270ml can coconut ointment
  • 1/4 cup roughly chopped fresh coriander leaves

How to:

  • Heat a large saucepan over medium hotness. Add pumpkin and curry spread. Ready, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut drub. Ready, stirring, for 1 moment.

  • Join 2 cups cold weewee. Bring to the roil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has dull. Set aside for 5 proceedings.

  • Blend or process soup in batches until tranquil. Season with salt and peppercorn. Top with coriander. Service.

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