Spicy Thai Pumpkin Soup with Corn Thins Slices
Recipe Image
Recipe Time
45-60 mins
Recipe Serves
serves 3 - 4
Directions
- Add extra virgin olive oil and curry paste to a saucepan and heat on medium heat on a stove top for approximately two minutes.
- Add in diced pumpkin and continue stirring the mixture for a further three minutes.
- Add in the lite coconut milk and bring mixture to the boil.
- Reduce the heat to a simmer and allow the mixture to cook for another twenty minutes or until the pumpkin is soft.
- Allow mixture to cool for a few minutes.
- Blend the mixture until a smooth consistency is formed.
- Serve with 6 Corn Thins slices per serve. (Option to garnish soup with coriander)
- Enjoy!
Ingredients
1 tbsp extra virgin olive oil
3 tbsp Thai red curry paste
1kg butternut pumpkin, peeled and roughly diced
1 tin (425ml) lite coconut milk
6 Corn Thins slices to serve on the side
Ashleigh Felth…
Accredited Practising Dietitian
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
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