HOUSE OF ASIA
See the recipe
Cream of pumpkin soup with rice noodle crisps
Warm up with our creamy pumpkin soup, which combines the creaminess of coconut milk with the spiciness of red curry paste. A unique addition is the crunchy crispy vermicelli rice noodles, which give this soup not only an extraordinary flavor but also texture. This soup is the perfect dish for cold days, full of deep flavors and unique aromas.
Ingredients
- 2 tsp House of Asia Garlic, Ginger and Chili Pastes
- 400 ml Coconut milk 12 – 14% House of Asia
- 2 tsp House of Asia Red Curry Paste
- 50 gr House of Asia Gluten-Free Vermicelli Pasta
- 1 liter of vegetable broth
- 0,5 kg Hokkaido pumpkin, cut into thick slices
- 1 sweet potato, cut into thick cubes
- 2 carrots cut into thick slices
- 3 garlic cloves
- 2 onions, diced
- 3 tablespoons olive oil
- Salt and black pepper to taste
- Rapeseed oil for frying
- Coriander to serve
A method of preparing
- Preheat the oven to 180°C. Place the chopped vegetables on a baking tray, drizzle with olive oil, and bake for about 40 minutes, until the vegetables are soft. Then, blend until smooth.
- Deep-fry the pasta. Transfer to a paper towel.
- Pour the broth into a pot, add the blended vegetables, and coconut milk. Season with garlic, ginger, and chili paste, curry paste, salt, and pepper. Bring to a boil.
- Serve the hot pumpkin cream with crunchy pasta crisps and coriander.
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