Pumpkin Curry Noodle Soup Recipe

Weve taken pumpkin soup and re-invented it into an Asia-style broth with noodles - complete with fresh veggies, spices and coconut milk, this is a deliciously creamy and spiced bowl of comfort.

The ingredient of Pumpkin Curry Noodle Soup Recipe

• 1 tbsp coconut oil
• 800g packet diced pumpkin
• 1 red capsicum coarsely chopped
• 2 garlic cloves coarsely chopped
• 1 u20443 bunch fresh coriander root and stems finely chopped leaves reserved
• 4 green shallots thinly sliced diagonally
• 100g 1 u20443 cup gluten free thai red curry paste
• 400ml can coconut milk
• 500ml 2 cups massel chicken style liquid stock
• 2 3 tsp fish sauce to taste
• 3 tsp brown sugar
• 1 lime halved
• 100g brown rice vermicelli noodles
• toasted pepitas to serve

The Instruction of pumpkin curry noodle soup recipe

• heat the oil in a large saucepan over medium heat add pumpkin capsicum garlic coriander root and stem and white section of the shallot cook stirring occasionally for 6 minutes or until starting to soften add the curry paste and cook stirring for 2 minutes or until aromatic
• add the coconut milk and stock bring to the boil simmer covered stirring occasionally for 20 minutes or until vegies are soft stir in the fish sauce sugar and juice of 1 of the lime halves use a stick blender to puree the mixture until smooth
• cook noodles in a large saucepan of boiling water for 5 minutes or until tender drain refresh under cold running water drain divide soup among serving bowls top with the noodles sprinkle with coriander leaves green section of shallot and pepitas serve with remaining lime cut into wedges

Nutritions of Pumpkin Curry Noodle Soup Recipe

fatContent: 450 754 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 17 3 grams saturated fat
sugarContent: 44 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 2 grams protein
sodiumContent: n a

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