Spicy Thai Canned Pumpkin Soup with Coconut Cream
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Spicy Thai Canned Pumpkin Soup with Coconut Cream

1. Red curry paste - 2 tablespoons
2. Chicken stock - 4 cups
3. Pumpkin Puree - 2 (15 ounce) cans
4. Cream of coconut - 1 (15 ounce) can
5. Fresh jalapeno pepper, seeded and chopped - 1
6. Anaheim chile pepper, seeded and chopped - 1
7. Salt to taste - 1

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.