Coconut pumpkin soup
Written by Blue Elephant
Your Thai Culinary Ambassador since 1980
Cooking time: 20 min
Serving: 4 people
September 11, 2020
Ingredients
• 300g BE Yellow Curry sauce (1 pack)
• 700 mL VG broth/stock
• 600g pumpkin or butternut (peeled and diced)
• 700 mL VG broth/stock
• 600g pumpkin or butternut (peeled and diced)
Cooking Steps
Step 1
Step 2
Step 3
In a pot bring to boil the VG stock and BEYellow curry sauce.
Add the diced pumpkin and simmer for 15 minutes with the lid (or until the pumpkin is tender).
Blend the soup and adjust seasoning if necessary with salt & pepper.
Cooking Steps
Step 1
In a pot bring to boil the VG stock and BEYellow curry sauce.
Step 2
Add the diced pumpkin and simmer for 15 minutes with the lid (or until the pumpkin is tender).
Step 3
Blend the soup and adjust seasoning if necessary with salt & pepper.
Chef s Tip
Feel free to upgrade this soup by adding some coriander leaves as garnish and some grilled croutons.
This technique can also apply to any veloute soup of vegetables. Also experience a touch or red or green curry sauce or curry paste !
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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services
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