Pumpkin soup with coconut and curry

Give a Thai twist to your pumpkin soup

Asian mix

Main course
1 person
15
Medium

Fancy a soup but also a curry? Just combine the two. We pimped this pumpkin soup with coconut milk and a spicy curry sauce. The lime, cilantro and cashew nuts finish it off. Prepare yourself for a delicious, spicy pumpkin soup. So hup, set the table and dive into the kitchen and put this delicious recipe on the table within 10 minutes.

Ingredients

- 100 ml Coconut Milk (14% Fat)

- 1 tbsp Extra Hot Curry Paste

- 1 tbsp Sriracha Chilli Sauce

- handful Cashew Kernels

- 1 package *Paratha natural SPRING H pk 325g

pumpkin soup

cilantro

spring onion in rings

red pepper in rings

lime juice from half a lime

half lime in wheels for garnish

Preparation method for Pumpkin soup with coconut and curry

Make your pumpkin soup. This can be "from scratch" but it can also be a ready-made soup.
While heating the soup add a tablespoon of curry paste and coconut milk
Put the soup in a bowl and pour in a little more coconut milk and sriracha.
Top with some lime juice, lime wedges, cilantro, red pepper and cashew nuts. A few drops of soy sauce are not to be missed either!