Thai Pumpkin Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 1 tablespoon oil
• 2 tablespoons thai red curry paste (i use mussaman)
• 1 kg pumpkin
• 500 ml chicken stock
• 200 g vermicelli rice noodles
• 300 ml coconut milk

Recipe

• 1 dice pumpkin and cook it in the chicken stock until soft.
• 2 in a separate pan, sauté onion in oil until transparent.
• 3 add garlic and red curry paste and stir while cooking another minute or two.
• 4 combine the onion/curry mix and the cooked pumpkin and puree.
• 5 pour boiling water over the vermicelli noodles and let stand for about 5 minute.
• 6 drain the noodles and add to the pumpkin puree.
• 7 serve garnished with coriander.