Roasted Pumpkin Coconut Soup
Prep Time
5 mins
Cook Time
10 mins
Total Time
10 mins
A budget friendly soup flavoured with Thai curry paste and coconut milk, perfect for easy week day lunches.
Servings: 4
Ingredients
- 600 g /4 cups roasted pumpkin or squash
- 1 can full fat coconut milk
- 3 tbsp red Thai curry paste
- 1 litre vegetable stock
- Salt and pepper to taste
Instructions
-
Pour all of the ingredients into a blender and blitz until smooth.
-
If the soup is too thick, add more water or vegetable stock.
-
Heat in the soup in a saucepan on a medium heat. Bring to a simmer and cook for 10 minutes.
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Store in an airtight container in the fridge or freeze for a later date to reheat in the microwave.