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thai-pumpkin-soup.jpg

Prep 15 min
Cooking 25 min
Servings 4

 2D_coconut_cream_270ml-scr.png2D_red_curry_paste_195g-scr.png
Ingredients

1kg butternut pumpkin, peeled and chunked
270mL AYAM™ Coconut Cream
2 tbsp AYAM™ Red Curry Paste
Coriander leaves for garnish

Method

Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring for 1-2 min or until mixture starts to stick to the bottom of the pan. Add coconut cream. Cook and stir for an additional 1 min.

Add 2 cups cold water. Bring to boil. Reduce heat to low and simmer (covered) for 20 min or until the pumpkin has softened. Set aside for 5 mins.

Blend or process soup in batches until smooth. Season with salt and pepper. Garnish with coriander.

Tags: _ Vegetables_ Coconut lovers_ East meets West_ Lunch_ Dinner_ Latest recipes_ All recipes

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