Cheat’s 4-ingredient Thai pumpkin soup

If you’ve had a big day or are running low on time in the evening, you might not feel like spending ages in the kitchen. Happily, this delicious soup takes less than 45 minutes to prep and requires just four ingredients – so it won’t break the bank!

Don’t forget to serve it with some fresh crusty bread and you’re good to go!

Serves 4
Ingredients

• 1kg butternut pumpkin, peeled, cut into 1.5cm pieces
• 2 tbsp red curry paste
• 270ml can coconut cream
• 1/4 cup roughly chopped fresh coriander leaves

Method

1. Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to the bottom of the pan. Add coconut cream. Cook, stirring, for 1 minute.
2. Add 2 cups of cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes to cool.
3. Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander and serve.