Thai Pumpkin Soup

For about 8 servings:

2 medium sized onions
2 tablespoons olive oil
2 teaspoons green curry paste
4 cups vegetable stock or 4 teaspoons of stock powder and 4 cups water
2 medium carrots
1kg peeled and seeded pumpkin
2 medium sized Kumara (sweet potato)
400ml can coconut cream
1 tablespoon soy sauce
Fresh coriander leaves


Finely chop the onions, and then heat the oil in a large pot. Add the onion and cook until it is transparent but not browned.

Add the curry paste and cook for 2-3mins longer, stirring often, before adding the stock.

Slice the carrots thinly (5mm thick) and add to the pot so they start cooking while you cut the pumpkin and kumara into 1cm cubes, then add them too. Cover and cook for 10-15mins or until the veggies are tender.

Blend or food process in batches, then poor through a sieve back into a clean pot. Add the coconut cream and soy sauce and bring back to the boil. Adjust seasoning if necessary.

Serve immediately or reheat when required, garnishing each serving with a sprig of fresh coriander, or with finely chopped coriander leaves.


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