Thai Pumpkin Soup

Creamy pumpkin soup with coconut milk, red curry and lime.

Ingredients

• 600 g pumpkin
• 1 onion
• 1 tbsp red curry paste
• 400 ml coconut milk
• 400 ml vegetable stock
• juice of 1 lime
• 1 tbsp oil
• fresh coriander

Instructions

1. 1

   Sauté the onion, then fry the curry paste 1 minute.

2. 2

   Add cubed pumpkin and stir to coat.

3. 3

   Pour in stock and coconut milk; simmer 20 minutes.

4. 4

   Blend until velvety.

5. 5

   Brighten with lime juice and top with coriander.

Nutrition

Per serving