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Thai Pumpkin Soup



  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Thai Pumpkin Soup.


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