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Natalie

Thai Red Curry Pumpkin Soup (V)

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!

Cooked with ❤️ by Natalie
  • 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

Customer Reviews

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L
Lindsey
Spicy comfort food!

I prepared half the 500ml on the stove and made a small salad to go with it, which made a perfect lunch. This soup is incredible and full of flavour and spice!

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