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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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this is a great twist on an old favourite!! Ingredients:
1 butternut pumpkin (peeled seeded and chopped) |
1 red onion (chopped) |
2 tablespoons oil |
2 tablespoons thai red curry paste |
4 -6 cups chicken stock |
1 (400 ml) can coconut milk |
100 g cooked rice vermicelli |
Directions:
1. Saute onion in a little oil, add pumpkin and brown a little ( this gives a great nuuty flavour to the pumpkin.
2. Add red curry paste, coat pumpkin and onions well.
3. Add stock and simmer for 10-15 minutes.
4. Add coconut milk and simmer for a further 10 minutes.
5. At this point, blitz or mash soup to desired consistency.
6. Add cooked rice vermicelli simmer further 5 mins this will thicken the soup a great deal.
7. Serve with a big dollop of cream and fresh coriander and red chilli if you like it hot like me!
8. You can also add chicken or seafood to this for a complete meal, but it is pretty filling on it's own!
9. Enjoy :).
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