Home › Soup › Thai Pumpkin Soup Thai Pumpkin Soup RECIPE BY Guest Contributor this soup is so addictive, and so simple to make PREP 0 min COOK 0 min TOTAL 0 min YIELD 0 JUMP TO RECIPE SHARE Facebook Share on Facebook Twitter Share on Twitter Pinterest Share on Pinterest Email Share via Email Ingredients¼ cup red curry paste2 x 510 cans of pumpkin soup2 x 400ml cans coconut milk1 cup (250ml) chicken stockBarbequed chicken breast, shredded Instructions Step 1: 1. Cook curry paste in a medium saucepan until fragrant Step 2: 2. Add pumpkin soup, coconut milk and stock to the curry paste. Stir, and bring to the boil, until slightly thickened Step 3: 3. Stir in shredded, cooked barbequed chicken before serving. Share: Facebook Share on Facebook Twitter Share on Twitter Pinterest Share on Pinterest Email Share via Email