Thai pumpkin soup

with coconut milk, fresh chilli and coriander

icon Ready in 10


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.

Nutrition Information

Servings per package: 2.00
Serving size: 709g
Average Quantity per Serving Average Quantity per100 g
Energy 2000kJ (477Cal) 282kJ (67Cal)
Protein 13.1g 1.9g
Fat 22.8g 3.2g
Saturated 13.6g 1.9g
Carbohydrate 46.5g 6.6g
Sugars 33.7g 4.8g
Sodium 2490mg 352mg

Read the cooking instructions in full before you start

  1. 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.
  2. 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.
  3. Place the Thai Pumpkin Soup into two bowls. Sprinkle with the chilli and coriander.

Enjoy your fresh and delicious home cooked meal!