5 Ingredient Thai Pumpkin Soup
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4.1
585 reviews
Good
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Cuisine
Vegetarian
5 Ingredient Thai Pumpkin Soup
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth , about 32 ounces
- 2 15 ounce cans pumpkin puree
- 1 ¾ cup coconut milk , or a 13.5 ounce can, reserving 1 tablespoon
- 1 large red chili pepper , sliced
- Cilantro for garnish if desired
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Instructions
- In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.
- Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
- Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.
Notes
- adapted from The Instant Cook by Donna Hay
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User Reviews
Overall Rating
4.1
585 reviews
Good
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