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Curried Pumpkin Soup with Chicken and Corn

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 20MINS

1 tbs oil

500g chicken thigh fillets, trimmed, sliced thinly

1 tbs red curry paste

1kg pumpkin, peeled, diced

1 L Campbell’s Thai Stock Base

400g can corn kernels, drained

Fried shallots and Thai basil leaves to serve

STEP 1 Heat oil in a medium saucepan. Cook chicken for 2 minutes until browned. Set aside. Add curry paste. Cook for 1 minute until fragrant. Add pumpkin and Campbell’s Thai Stock Base.

STEP 2 Bring to the boil, then simmer for 15 minutes until pumpkin softens.

STEP 3 Using a stick blender, puree soup until smooth. Return chicken to pan with corn and cook, stirring for 2 minutes until hot. Ladle soup into bowls and garnish with fried shallots and thai basil leaves.