I’m always on the hunt for recipes with five or less ingredients. After a long day at work I just love throwing a few things into a pot and letting it simmer – the less effort the better! This is one of my favourite soup recipes. The flavour is delicate and tasty, with a zingy underlying heat thanks to the red curry paste. Enough heat to make your nose run, perfect!
Simple and healthy, this is a winter favourite at our place. Thanks Taste.
2 tbsp Thai red curry paste
2 cups cold water
270ml coconut cream
salt & pepper to taste
1. Heat a large saucepan over medium heat. Add diced pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.
2. Add cold water, bring to the boil and reduce heat to low. Simmer for 20 minutes or until the pumpkin is soft.
3. Blend with a stick mixer till smooth and serve. Add salt and pepper if needed.
NOTE: I always add a teaspoon of garlic in step one, and serve with crunchy toast.
What is your favourite pumpkin recipe?