Créé avec l’IA
Spicy Thai Pumpkin Soup
50 min 198 kcal par portion Moyen
Ingrédients
4 Portions
- pumpkin800 g
- red curry paste1 tablespoon
- coconut milk1 can
- vegetable broth1 liter
- fish sauce1 tablespoon
- lime juice1 tablespoon
- olive oil1 tablespoon
- salt0,5 teaspoon
Instructions
- 1
Peel and chop the pumpkin into small cubes.
- 2
In a large pot, heat the olive oil over medium heat.
- 3
Add the red curry paste and sauté for 1-2 minutes until fragrant.
- 4
Add the chopped pumpkin to the pot and stir to coat with the curry paste.
- 5
Pour in the vegetable broth and bring to a boil.
- 6
Reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.
- 7
Add the coconut milk and stir well.
- 8
Use an immersion blender to puree the soup until smooth.
- 9
Stir in the fish sauce, lime juice, and salt.
- 10
