Ingredients for - Spicy Thai Canned Pumpkin Soup with Coconut Cream
5.
Fresh jalapeno pepper, seeded and chopped 1
6.
Anaheim chile pepper, seeded and chopped 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.
Recipe information
Cooking:
10 min.
Servings per container:
8
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