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  • Dinner, Lunch, Snack

Thai Pumpkin Soup

Morgane - RECEPT 3_2
  • Dinner, Lunch, Snack

Thai Pumpkin Soup

This dish combines the amazing flavours of Thai yellow curry paste and coconut milk into a warming and easy soup. This recipe is a perfect example of what Humbly recipes are all about; getting maximum flavour and nutrients out of minimal ingredients.

Preparation time: 15 minutes

Servings: 4

Ingredients

- 1 butternut (peeled and chopped)

- 1 white onion (chopped)

- 1 can of full-fat coconut milk (400 grams)

- 1 tbsp of yellow Thai curry paste

- 750ml-1l of vegetable broth

Instructions

  1. Start by sautéing the garlic and onions in some cooking oil until golden in a large cooking pot
  2. Add in the curry paste and let it release its aroma for 1 minute while stirring
  3. Add in the butternut and sauté for 3 more minutes
  4. Add in the vegetable broth and coconut milk and bring to a soft boil
  5. Let it simmer on low-medium heat for 10 minutes or until the squash is soft
  6. Blend it all in your blender for the creamiest texture
  7. Serve with chopped cilantro, coconut cream and chopped cashews

Morgane's tips

The amount of water you add to the soup depends on the size of your butternut and how thick you like your soup.

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