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Thai Pumpkin Soup

Published Saturday, 30 January, 2010 by Kira Elyse

this soup is so addictive, and so simple to make



  • ¼ cup red curry paste
  • 2 x 510 cans of pumpkin soup
  • 2 x 400ml cans coconut milk
  • 1 cup (250ml) chicken stock
  • Barbequed chicken breast, shredded


1. Cook curry paste in a medium saucepan until fragrant

2. Add pumpkin soup, coconut milk and stock to the curry paste. Stir, and bring to the boil, until slightly thickened

3. Stir in shredded, cooked barbequed chicken before serving.

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