Thai Pumpkin Soup

Ingredients

• 800g pumpkin or butternut squash, diced
• 1 can (400ml) light coconut milk
• 500ml vegetable stock
• 2 tbsp red Thai curry paste
• 1 onion, chopped
• 2 garlic cloves
• 1 tbsp fresh ginger, grated
• 1 tbsp coconut oil
• Lime juice and coriander to serve

Method

1. 1

   Soften onion, garlic, and ginger in coconut oil.

2. 2

   Add curry paste and cook 1 min.

3. 3

   Add pumpkin, coconut milk, and stock.

4. 4

   Simmer 25 mins until pumpkin is tender.

5. 5

   Blend until smooth.

6. 6

   Finish with lime juice and coriander.