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Thai Pumpkin Soup


  • 1 kg butternut pumpkin peeled and diced

  • 2 tablespoons red curry paste

  • 300 ml coconut cream

  • .25 cup coriander chopped


  • 1.

    Saute pumpkin and red curry paste until it starts to catch on the saucepan.

  • 2.

    Add coconut cream to deglaze the pan, top with enough water to level with the pumpkin and bring to boil. Reduce heat simmering until the pumpkin becomes soft and mushy.

  • 3.

    Puree, season with sea salt and pepper and fold in chopped coriander.

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