Creamy Butternut Pumpkin Soup
Thai-inspired smooth subtly spiced soup, perfect for chilly weather which makes your day de-stress.
Servings: 4 people
- 1 Onions chopped
- 2 tbsp Food oil
- Kosher Salt to taste
- 2 tbsp Red Curry Paste
- 1 Butternut Pumpkin peeled and cut into 1 inch pieces
- 4 cup Chicken Broth low sodium
- 1 1/2 cup Coconut milk
- 2 tbsp Lemon juice
- Red Chili Garlic Sauce to taste
Cook the onion in the oil with salt in a large pot over medium heat. Cook it for 4 to 5 minutes.
Add the red curry paste, butternut pumpkin, chicken broth, and coconut milk. Cook for 15 minutes.
Blend the mixture until it becomes a smooth paste.
stir in the lemon juice and drizzle with the red chilli garlic sauce before serving.