Prepare red peppers by cutting off the stem and removing seeds.

Red pumpkin soup recipe. Rinse, peel and chop 250 grams pumpkin in cubes. Add bamboo shoots to the soup along with the pumpkin and brown sugar. The soup is made especially creamy with the addition of coconut milk, while the thai red curry paste and garlic lend each it depth and heat.

You can use any variety of edible pumpkin. Add the thyme, red pepper flakes, salt and pepper, stir and cook 1 minute. The lemongrass, ginger, and squeeze of fresh lime.

Stir in garlic, ginger, thai red curry paste, and pumpkin pie spice; Sprinkle with 1/8 teaspoon salt; Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.

Bring to a simmer, then. Add the garlic, onions, pepper, crushed chili, salt, bay leaf and drizzle some olive oil on it and shake. Thai red curry soup is a comforting soup for the cooler months.

Roast the pumpkin for 1 hour, or until soft and slightly caramelised at the edges. Add salt and pepper powder along with the coconut milk. Step 2 combine first 8 ingredients in a large bowl.

Alternatively use any neutral flavoured oil or butter. Boil rapidly for 15 minutes until pumpkin is very tender; Heat a teaspoon of olive oil into a wok;