• 300g BE Yellow Curry sauce (1 pack)
• 700 mL VG broth/stock
• 600g pumpkin or butternut (peeled and diced)
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 !
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