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Thai Pumpkin Soup

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“A lovely spicy/sweet soup. This recipe was given to me by a friend at work.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice pumpkin and cook it in the chicken stock until soft.
  2. In a separate pan, sauté onion in oil until transparent.
  3. Add garlic and red curry paste and stir while cooking another minute or two.
  4. Combine the onion/curry mix and the cooked pumpkin and puree.
  5. Pour boiling water over the vermicelli noodles and let stand for about 5 minute.
  6. Drain the noodles and add to the pumpkin puree.
  7. Serve garnished with coriander.

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