“Easy Peasy Pumpkin Easy”


  • 1kg peeled butternut pumpkin cut in 1.5cm pieces
  • 2 tablespoons red curry paste
  • 270ml can of coconut cream
  • 1/4 cup fresh chopped coriander leaves


Step 1

Heat large saucepan medium heat
Add chopped pumpkin and curry paste
Cook while stirring for 1 – 2 minutes or until the mixture begins to stick to bottom of pan. Add in coconut cream and cook while stirring for 1 minute

Step 2

Add 2 cups cold water to the mixture and bring to the boil. Reduce heat to low then simmer (covered) for 20 minutes or until the pumpkin has softened. Set aside 5 minutes

Step 3

Blend soup in batches until smooth
Season with salt and pepper
Top with coriander and thinly sliced chilli to serve.

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