Thai Pumpkin soup
~ 6 servings
4 tbsp Thai green curry paste
2 tbsp peanut oil
1 onion, diced
4 cloves garlic, minced/diced
1 medium pumpkin, cooked, peeled &
mashed
1 can coconut milk
Coriander/Cilantro, to garnish
1. Pan-fry the curry paste for about 1 minute. Add the oil and onion and cook until translucent, then add the garlic and cook for ~ 1 minute more.
1. Pan-fry the curry paste for about 1 minute. Add the oil and onion and cook until translucent, then add the garlic and cook for ~ 1 minute more.
2. Add coconut milk and mashed pumpkin. Stir. Cook for ~ 5 minutes
to let the flavours mesh.
3. Garnish with cilantro and enjoy!
3. Garnish with cilantro and enjoy!
I can't remember what my friend told me to use for the paste, so glad to follow yours.. Bec's been happy to eat very healthy, so we're trying more flavours & healthy grains.
ReplyDeleteThis definitely has flavour. Let me know how it goes!
DeleteYum! I'm going to try this.
ReplyDeleteThanks Greta. It's perfect for a small kitchen! :)
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