HOUSE OF ASIA
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Cream of pumpkin and massaman curry
Looking for a warming and aromatic dinner idea? This creamy pumpkin soup with Thai Massaman curry paste combines the sweetness of pumpkin, the subtle heat of spices, and the exotic aroma of coconut milk. Lime juice, ginger, and fish sauce complement the dish for a richer flavor. This creamy, filling, and oriental soup is perfect for fall and winter.
Ingredients
- 400 ml Coconut milk 12-14% House of Asia
- 1 tablespoon of paste Massaman curry House of Asia
- 1 spoon House of Asia Fish Sauce
- 1 spoon House of Asia Lime Juice
- 800 g Hokkaido pumpkin, seedless, with skin, cut into small cubes
- 300 g potatoes, cut into small cubes
- 1 teaspoon grated ginger
- 200 ml of water
- peanuts, red onion and cilantro to serve
A method of preparing
- Try this aromatic recipe for a delicious pumpkin cream with massaman curry, which will warm you up on cold autumn days.
- Pour the milk and water into a pot, and add the vegetables. Cover and cook over medium heat until the vegetables are soft.
- Season the soup with Massaman curry paste, fish sauce, lime juice and ginger.
- Blend everything into a smooth cream.
Serve with nuts, thin slices of red onion and fresh cilantro.
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Vegetables 
15-30 minutes 
Thailand 
