Pumpkin and green curry soup
Time
Level
Thai Style Green Curry
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INGREDIENTS
2 large onions, diced
2 tbsp ‘The Gourmet Collection’ Thai Style Green Curry Spice Blend
1.3 pounds pumpkin, peeled and diced
2 carrots, diced
2 cups water
3 chicken stock cubes
14 oz low-fat coconut milk
1 small bunch coriander leaves (to garnish)
DIRECTIONS
- Coat a large saucepan with cooking spray and sauté the onions and curry paste. Add pumpkin, carrot, water and stock cubes, allow to simmer for 15 minutes or until vegetables are tender.
- Remove from the heat and blend soup until thick and smooth. Stir through coconut milk and return to heat for a further 5 – 10 minutes or until hot.
- Garnish with coriander and serve.
