Thai Pumpkin Soup
Serves 4 people
Ingredients
- 1 kg butternut pumpkin (peeled and diced)
- 2 tablespoons red curry paste
- 270 ml coconut cream
- 1/4 cup chopped coriander
Instructions
- In a large saucepan, cook the pumpkin and red curry paste until it starts to stock
- Add the coconut cream and top with enough water to come level with the pumpkin
- Bring to a gentle boil
- Reduce to a simmer and cook until the pumpkin is soft and mushy, 30 to 40 minutes
- Cool for 10 minutes before using a stick blender to puree
- Season to tase and fold in the coriander
