A warming twist on traditional pumpkin soup, this pumpkin soup is delicately spiced and simmered with kaffir lime leaves and red curry paste, finished off with rich coconut milk. Perfect topped with a drizzle of coconut cream, fresh chilli and chopped coriander. For days when I couldn't decide between a warm curry or soup - I've combined the two to get the best of both worlds. It's a little bit spicy but the coconut milk makes this totally addictive!
Preparation: Step 1 - Defrost Overnight Step 2 - Microwave until hot (approx 3mins)
🥦 This meal is suitable for vegans 🌶 This meal has a level of spice "mild" 🥖 Best served with some hot toasted bread slices
Ingredients: Japanese pumpkin, onion, red curry paste, lemongrass, ginger, kaffir lime leaves, vegetable stock, coconut milk, lime juice, tamari, sugar
Hi I'm Natalie,
I am a versatile cook & I love experimenting with new flavours. I've had experience cooking a number of different cuisines from different countries & cultures. My latest job for an Australian food blogger as a recipe developer means I've had exposure to multiple styles and facets of cooking. I love cooking Asian food with bold flavours, but also home style family meals & classic favourites.