Image Credit: Mpessaris from Getty Images
A simple, warming soup with a creamy coconut finish
This Thai curry pumpkin soup is comforting, satisfying, and easy to make. It uses just a few ingredients, with red curry paste for warmth and coconut cream for a smooth finish.
Ingredients
Serves 4
- 1kg pumpkin, peeled and cut into 1.5cm pieces
- 2 tablespoons red curry paste
- 270ml coconut cream
- 2 cups water
- Salt and pepper, to taste
- Coriander leaves, to serve, optional
Method
- Heat a large saucepan over medium heat.
- Add the pumpkin and red curry paste. Cook, stirring, for 1 to 2 minutes, or until the mixture starts to stick slightly to the bottom of the pan.
- Add the coconut cream and cook, stirring, for 1 minute.
- Add the water and bring to the boil.
- Reduce the heat to low. Cover and simmer for 20 minutes, or until the pumpkin is soft.
- Set aside for 5 minutes to cool slightly.
- Blend or process the soup in batches until smooth.
- Season with salt and pepper.
- Serve topped with coriander leaves, if using.
Key takeaway
Meals like this make healthy eating feel simple. With a few pantry staples and fresh produce, you can create something warm, satisfying and practical for lunch or dinner.
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