Thai Pumpkin Soup 

Thai Pumpkin Soup 

A delicious and creamy soup which can also be eaten a a curry by using less liquid. 

Ingredients

Serves 4

300 grammes chopped pumpkin or squash

100 grammes carrots

400 millilitres coconut milk

150 millilitres low salt vegetable stock

Half a handful of peanuts

2 tablespoons thai green curry paste

2 fresh or dried bay leaves

Method

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!

Photo Credit: Photo by Izzah on Unsplash



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Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

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