Thai pumpkin soup

A tasty twist to traditional pumpkin soup. The wonderful combination of pumpkin with the curry and coconut cream makes this soup a delicious meal or snack. 

Cooking directions

• Put onion and curry paste into a large saucepan and gently fry for a couple of minutes. 
• Add pumpkin, celery, chicken stock. Bring to the boil.
• Simmer gently for 20 to 25 minutes or until the vegetables are tender. 
• Purée with stick blender or mash with potato masher until smooth.
• Add coconut milk.
• Heat soup gently, but do not boil after you have added the coconut milk.
• Serve with wholegrain toast or poppadoms.

Ingredients

1 1/2 kilograms pumpkin, peeled and chopped

2 onions, peeled and chopped

2 stalks celery, chopped

4 cups low-salt chicken stock, or 4 cups water with 3 teaspoons stock powder

1 tablespoon red or green curry paste

1 can low-fat coconut milk (400g can)