Thai Pumpkin Soup
A delicious and creamy Soup which can also be eaten a a curry by using less liquid.
Ingredients
Instructions
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1: Chop the pumpkin and carrots into chunks and place in a saucepan.
2: Add 500 millilitres water to the pan and bring to the boil.
3: Reduce the heat to medium, low and simmer until almost all the water has gone.
4: Add the vegetable stock, curry paste and bay leaves and simmer for another 5 minutes.
5: Toast the peanuts over a medium heat until they turn golden.
6: Add the coconut milk and simmer until the mixture is warmed through.
7: Sprinkle toasted peanuts on top to serve and enjoy!
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