Thai Pumpkin Soup
Slow cooked Thai pumpkin soup
Serving: 6
Ingredients
- 1kg chopped pumpkin
- 2x chopped carrots
- 2x cups chicken stock
- 1x tin coconut cream
- 1 tsp brown sugar
- 2 tsps garlic
- 1 tsp ginger
- 1 tbsp fish sauce
- 2 tsp thai red curry paste (more if desired)
- 2 tbsp lime juice
- 1/4 cup of sliced spring onions or 1x brown onion peeled and sliced
- 1 tsp parsley
- 1 tsp coriander
Instructions
- Pop into a slow cooker on low for at least 6 hours.
- Once cooked blend until smooth and serve with crusty bread.
Notes
- I have also added more vegetables to this recipe such as cauliflower, leek and sweet potato its very versatile just add an extra cup of stock or coconut cream to compensate.
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