Pumpkin, Coconut Milk, Carrots, Onion, Garlic, Vegetable Stock, Sunflower Oil, Salt, Red Chilli, Coriander, Pepper, Red Curry Paste.
Keep refrigerated, store at 5°C or below. Use on day of opening. Freeze with use by date. Once frozen, consume within 1 month. Cook from frozen or defrost in refrigerator and use with 24 hours. Do not refreeze.
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 been completely dissolved.
- Add the coconut milk to the pan and mix well. Reheat the soup to your liking. Season with the salt and pepper mix to taste.
- Place the Thai Pumpkin Soup into two bowls. Sprinkle with the chilli and coriander.