Recipe information
Ingredients for - Spicy Thai Canned Pumpkin Soup with Coconut Cream
How to cook deliciously - Spicy Thai Canned Pumpkin Soup with Coconut Cream
1. Stage
Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.