Thai pumpkin and coconut soup

Carmen

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

IMG_0276

Method:

  1. Mix pumpkin and red curry paste in a pot
    IMG_0279
  2. Add in coconut cream and mix well. Cook on low until the coconut cream is thin
    IMG_0280IMG_0281
  3. Add in stock and cook for 15-20 minutes until the pumpkin is soft
    IMG_0282IMG_0283
  4. Using a stick blender, blend the ingredients until smooth
    IMG_0284
  5. Serve immediately with crusty bread
    IMG_0285