Updated: Aug 6, 2019
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Ingredients (4 serves) :
2 tablespoons red curry paste
4 cups chicken or vegetable broth
1 ¾ cup coconut milk, reserving 1 tablespoon
1 large red chilli pepper, sliced
Coriander for garnish if desired
Add protein source : chicken/ bacon/ tofu/ tempeh/ fish/ beans/ boiled eggs
Peel and chop the pumpkin and cook covered in the chicken or veggie broth for about 5-8 minutes or until pumpkin is tender. Blend in a blender or with an immersion blender until smooth then return to the pan.
In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir. Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with coriander leaves if desired and add your additional protein source.
** For males or physically active females, add an additional two slices of sourdough bread.