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Kim McCosker & Rachael Bermingham

Thai Pumpkin Soup


Ingredients

  • 1 kg butternut pumpkin peeled and diced
  • 2 tablespoons red curry paste
  • 300 ml coconut cream
  • ¼ cup coriander chopped

Method

  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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