After the 1st time making it, the 2nd time I made a bunch of changes & it came out soooo yummy - reminded me of Thai food! For the soup base: omitted the onion & broth, simmered the pumpkin with 1/2 cup of brown sugar, dbl all the spices plus adding 1/4 tsp of cayenne & nutmeg. Tasted as I spiced it up & lastly added whipping cream & then stored in fridge for 2 days. Day of serving: softened 3 very small onions, then added broth, chopped 1/2 red bell pepper & 1 small yam covered until cooked, then cooked chicken tenders & chopped after cooked thru. Once everything was cooked through I added the pumpkin base. Delicious over rice too.
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After the 1st time making it, the 2nd time I made a bunch of changes & it came out soooo yummy...