Thai Pumpkin Soup Dinner Recipe by Kath Whalen

Name: Thai Pumpkin Soup Dinner Recipe by Kath Whalen
Ingredients: 1 tablespoon olive or peanut oil; 1 tablespoon yellow thai curry paste (you can use red if you can't find the yellow); 1 medium onion (chopped); 1 celery stalk (chopped); 1 clove garlic (crushed); 2 large potatoes (peeled & diced); 1 1/2 kg pumpkin (peeled and diced); 1 teaspoon lemon juice; 2 kaffir lime leaves; 1/2 cup of chopped fresh coriander; Salt; pepper; 2 cups chicken or vegetable stock (enough to cover vegetables); 1 cup coconut cream or milk

www.friendscookbook.com

Thai Pumpkin Soup recipe for Dinner. A twist on traditional pumpkin soup ~ this soup has the same rich, creamy texture, with thai flavours giving the soup a little extra 'warmth'. Delicious. 1...

View full recipe on www.friendscookbook.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.friendscookbook.com.

Share this recipe:

Cooking tools:

Blender
Potato masher
Saucepan
Stove
Chef's knife
Cutting board
Peeler
Measuring cup
Measuring spoon
Wooden spoon
Mixing bowl
Ladle
Serving bowl

Ingredients

1 tablespoon olive or peanut oil
1 tablespoon yellow thai curry paste (you can use red if you can't find the yellow)
1 medium onion (chopped)
1 celery stalk (chopped)
1 clove garlic (crushed)
2 large potatoes (peeled & diced)
1 1/2 kg pumpkin (peeled and diced)
1 teaspoon lemon juice
2 kaffir lime leaves
1/2 cup of chopped fresh coriander
Salt
pepper
2 cups chicken or vegetable stock (enough to cover vegetables)
1 cup coconut cream or milk