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Pamela Westlake: "I did not have all of the ingredients. I made a t…" Read More
6Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. red curry paste
- 4 cups chicken broth (about 32 ounces)
- 30 oz. pumpkin puree
- 1 3/4 cups coconut milk (or a 13.5 ounce can, reserving 1 tablespoon)
- 1 red chili pepper (large, sliced)
- cilantro (for garnish if desired, optional)
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Reviews(7)
Pamela Westlake a year ago
I did not have all of the ingredients. I made a totally yummy soup using 1 can of pumpkin, 1 celery stalk, 1 carrot, 1/4 white onion, and 5 grape tomatoes. I grilled the veg first. Then added 1 tsp of curry powder, then stock, then pumpkin…I totally forgot the coconut milk. I added 3 tbs of Thai sweet red chili dipping sauce. Simmered for 20 min, then puréed everything together. It was yummy. So I can’t actually speak to this recipe, but it gave me a great starting point
Young 4 years ago
At first bite it did taste bland, but the more I ate it, the more I liked it. I added salt and pepper and, to make it kid friendly, did not include the red pepper topping. Because of how easy it is to make, I will be cooking it again.
Hannah Walsh 5 years ago
I thought it was ok. I tried to add things to make it better but it was still not good enough to make again.
Kristina 6 years ago
It didn’t have flavor. I added salt & pepper, 2 tbs of brown sugar, 2tbs of soy sauce, and the juice of 1 lime (got the idea from another recipe) & it came out DELICIOUS.
Moodie 6 years ago
Really quick and easy soup. Added a little extra flaked chilli to spice it up a bit. Lovely.
Yvonne H. 9 years ago
My kids didn't like the soup. My husband and I thought it was okay. It wasn't thick enough for any of our tastes. I didn't use the red chilli pepper because it wasn't available on my grocery delivery store and I did use a crock pot but other than that, we followed the recipe