Pumpkin Coconut Curry soup
A mild and warming pumpkin coconut curry soup, perfect for winter
Ingredients
- 1 can of pumpkin soup
- 1 can of coconut milk
- 4-6 tbsp of red curry paste I use Ayam red curry paste because its 100% Vegan
- 2 carrots
- some greek yoghurt and fresh coriander to garnish if desired.
Instructions
- In a large pot on a very low heat, pour the pumpkin soup, coconut milk, and red curry paste then mix, mix mix.
- Peel and thinly slice the carrots into little coins. (You could also use grated carrots which don’t really require any cooking)
- Add the sliced carrots in and bring to a low simmer. Cover the pot, let simmer and occasionally stir. Let the carrots cook for 10-12 minutes or so or until tender.
- Once carrots have cooked, remove off the heat. Serve and garnish with a dollop of greek yoghurt, chilli, sprinkle of cumin and coriander if you’re looking to go all out!
Notes
I also added some hokkien noodles into mine.. you can see them in the photos. I was thinking it would make it kind of like a Laksa but if you are happy with the soup alone, personally I would leave that out next time. I have not included them in the recipe as I didn't feel it needed them in hindsight.
