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Red Thai Pumpkin Soup

Garden fresh organic pumpkin blended with spicy red thai paste and deliciously silky coconut milk


  • Half pumpkin

  • 1 tablespoon olive oil

  • 2 onions, chopped

  • 1 litre chicken stock or

  • 2 tablespoons vegie stock powder and 1 litre water

  • 2 tablespoons red curry paste

  • Salt and pepper to taste

  • Fresh coriander to garnish


  • 1.

    Saute onion until in olive oil gently until translucent but not browning

  • 2.

    Add pumpkin and keep stirring until coated with onions and oil

  • 3.

    Add 2 tablespoons of Red Thai curry paste and continue stirring

  • 4.

    At this stage add the chicken stock or water and vegie stock powder

  • 5.

    Simmer for 30 mins or until pumpkin cooked through

  • 6.

    Add 1 can or coconut milk or coconut cream and blend with stick blender

  • 7.

    Check for seasoning and add salt and pepper if needed

  • 8.

    Serve with a generous sprinkling of fresh coriander

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Posted by jackicamReport
Yum!!! Thanks for this one!