Thai pumpkin soup

Name: Thai pumpkin soup
Ingredients: 1 small to medium pumpkin, peeled, deseeded and chopped; 1 onion, sliced; 200 ml coconut milk; 500 ml vegetable stock; 1 tablespoon grated ginger; 3-4 tablespoons Thai red curry paste; 2 tablespoons of vegetable or coconut oil; Sea salt and black pepper to season; Lime juice and chopped chilli to taste (optional)

www.eating-better.org

This Thai pumpkin soup is an easy autumn warmer. It's a great way to use up the flesh from pumpkins around Halloween. You can go as spicy as you like by changing the amount of Thai red curry paste...

View full recipe on www.eating-better.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.eating-better.org.

Share this recipe: