Cooking Time: 20 MIN
Serving People: 4 PEOPLE
Ingredients
for Coconut pumpkin soup
- 300g BE Yellow Curry sauce (1 pack)
- 700 mL VG broth/stock
- 600g pumpkin or butternut (peeled and diced)
How to cook Coconut pumpkin soup
Follow these easy steps to bring authentic Thai flavors to your dishes.
- 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 !
Master Chef Nooror
Bangkok Sathorn
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