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REAL SOUP BASE RECIPE

Curried pumpkin soup with chicken and corn

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  • 1 tbs oil
  • 500g chicken thigh fillets, trimmed, sliced thinly
  • 1 tbs red curry paste
  • 1kg pumpkin, peeled, diced
  • 1 L Campbell’s Real Soup Base – Thai
  • 400g can corn kernels, drained
  • fried shallots and Thai basil leaves to serve

Made with Campbell's
real soup base

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Method

  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 Real Soup Base – Thai.
  2. Bring to the boil, then simmer for 15 minutes until pumpkin softens.
  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.

NOTE: fried shallots are available in the Asian section of most supermarkets.

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