Thai-stylé pumpkin soup

INGRÉDIÉNTS

• 800g buttérnut pumpkin, séédéd, pééléd, coarsély choppéd
• 800g Ként pumpkin, séédéd, pééléd, coarsély choppéd
• 1 carrot, pééléd, coarsély choppéd
• 1 brown onion, coarsély choppéd
• 2 tabléspoons réd curry pasté
• 4 cups (1L) chickén stock
• 400ml can coconut milk
• 1 tabléspoon brown sugar
• 1 tabléspoon limé juicé
• 2 téaspoons fish saucé
• 1/3 cup (80ml) coconut créam

MÉTHOD

1. Placé thé combinéd pumpkin, carrot, onion, curry pasté, stock and coconut milk in a slow cookér. Covér and cook for 4 hours on high (or 6 hours on low) or until thé pumpkin is téndér and mixturé thickéns slightly. Sét asidé to cool slightly.
2. Usé a stick bléndér to caréfully blénd pumpkin mixturé until smooth. Stir in sugar, limé juicé and fish saucé. Séason. (To fréézé now, séé tip right.)

Gét Full Récipé>>https://www.taste.com.au/recipes/slow-cooker-thai-style-pumpkin-soup/htw1h8jv?r=recipes/top100bestslowcookerrecipes&c=6ys6itzo/Top%20100%20best%20slow%20cooker%20recipes

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: