Thai pumpkin and coconut soup

Ingredients:

1 butternut pumpkin, diced
2 tablespoons thai red curry paste
1 can coconut cream
4 cups chicken or veggie stock
Crusty bread – to serve

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Method:

  1. Mix pumpkin and red curry paste in a pot
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  2. Add in coconut cream and mix well. Cook on low until the coconut cream is thin
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  3. Add in stock and cook for 15-20 minutes until the pumpkin is soft
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  4. Using a stick blender, blend the ingredients until smooth
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  5. Serve immediately with crusty bread
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