Pumpkin, Coconut Milk, Carrots, Onion, Garlic, Vegetable Stock, Sunflower Oil, Salt, Red Chilli, Coriander, Pepper, Red Curry Paste.
Please keep refrigerated between 1°C and 5°C.
Contains Crustacea, Tree Nuts.
|Average Quantity per Serving||Average Quantity per100 g|
|Energy||2000kJ (477Cal)||282kJ (67Cal)|
Read the cooking instructions in full before you start
- Add the pumpkin soup and red curry paste to the pan. Mix the red curry paste with the pumpkin soup until the paste has completely dissolved.
- Add the coconut milk to the pan and mix well. Heat to your liking. Season with the salt and pepper mix to taste.
- Pour the Thai pumpkin soup into two bowls. Garnish with chilli and coriander.