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Thai Pumpkin Soup - Ozzie Style

by Rae
(Canberra, Australia)

I tried to experiment and it turned out really nice that everyone at work asked me to make a big batch and bring it in, Here is my recipe:


1kg cubed pumpkin
2 large carrots - diced
1 tablespoon green thai curry paste (or more if you like it hotter)
270mls coconut cream
2 cups of cold water (tap water is fine)
salt/pepper to taste
fresh coriander leaves to garnish

place pumpkin, carrots and curry paste in saucepan - do not add oil
stir for one minute
then add coconut cream
bring to boil
then add water
bring to boil
simmer for about 20mins or until pumpkin and carrots are soft
add pepper/salt to taste
then puree til all ingredients are blended into a velvet soup mix
serve and garnish with coriander

I hope you try it and like it as much as I did - and my work mates :)

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