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