Pumpkin Curry Soup
What's so good about this Soup?
1. This Pumpkin Curry Soup is vegan and gluten free. 2. It has delicious flavours from Red Thai paste and a beautiful creamy texture from coconut milk. 3. Perfect for your Fall & Winter light dinner meals. 4. It has all the flavours combined in one - Sweet. Sour and Spicy.
Heat olive oil in a pan.
Once the oil is hot, add onion, garlic and cook for 5-6 minutes.
Add the red curry paste and cook for 2 minutes.
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Add pumpkin puree, sugar, ginger, chilli flakes, salt, pepper and cook for 4-5 minutes.
Add vegetable broth.
Now add coconut milk and mix. Bring the soup to a boil and switch off the heat immediately. Serve Warm.
Serving Suggestions By Neha
* I personally like to serve it along with some freshly homebaked breads such as Focaccia etc. * You can also serve it with garlic bread and any Bruschetta that you like to make at home . * A refreshing Thai salad can also be served on the side. * To make it a bit filling, I often boil some noodles and add in the soup.