Thai Pumpkin Soup

1. 1

   Dice pumpkin and cook it in the chicken stock until soft.

2. 2

   In a separate pan, saute onion in oil until transparent.

3. 3

   Add garlic and red curry paste and stir while cooking another minute or two.

4. 4

   Combine the onion/curry mix and the cooked pumpkin and puree.

5. 5

   Pour boiling water over the vermicelli noodles and let stand for about 5 minute.

6. 6

   Drain the noodles and add to the pumpkin puree.

7. 7

   Serve garnished with coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.