Ready in 15 minutes, this curried pumpkin soup recipe is a speedy weeknight dinner option. Creamy in texture and bold in flavour, you can’t go wrong.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
1 tbs peanut oil
500g pkt Coles Australian Diced Butternut Pumpkin
⅓ cup (100g) korma curry paste
3 cups (750ml) chicken stock
270ml coconut cream
1 cup (160g) shredded Coles RSPCA Approved Hot Roast Chicken Breast
100g green beans, trimmed, halved crossways
½ cup (140g) Greek-style yoghurt
1 long green chilli, sliced (optional)
¼ cup (20g) shredded coconut, toasted
2 tbs chopped chives
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the pumpkin and cook for 2 mins. Add curry paste. Cook for 30 secs or until fragrant.
Step 2
Add stock to the pan. Bring to the boil. Reduce heat to medium. Simmer for 5 mins or until pumpkin is tender. Remove from heat. Cool slightly. Use a stick blender to blend until smooth.
Step 3
Add coconut cream and place over medium heat. Bring to a simmer. Add chicken and beans. Cook for 2 mins or until beans are bright green and tender.
Step 4
Divide soup among serving bowls. Top with the yoghurt. Sprinkle with chilli, if using, coconut and chives.
Recipe tip
Serve with buttered Coles Naan Bread, flat-leaf parsley leaves and chopped toasted cashews.
