Thai Pumpkin Soup

SERVES 4

INGREDIENTS:

2kg Butternut/Jap or Kent Pumpkin (peeled, cut into 1.5 cm cubes

2 TBLS Ayam Red Curry Paste

600ml Coconut Cream

1/2 Cup Coriander (roughly chopped)

1 TBLS Coconut Oil

METHOD:

1. Heat Coconut oil in a large non-stick fry pan, and add pumpkin and curry paste. Cook and stir for 1-2 minutes or until pumpkin and paste start to

2. Add coconut cream, cook and stir for another 2 minutes. Add 4 cups of cold water and bring to the boil. Reduce to a low heat and simmer covered, for 15 – 20 minutes or until pumpkin is soft enough to mash with a fork.

3. Either using a fork or hand held stick blender, process until a smooth soup consistency forms. Mix in coriander and season with S&P to taste.

* OPTIONAL

! TIP: Divide soup into airtight containers; allow cooling down and then store in the freezer.