Name: Pumpkin soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 tablespoon red curry paste; 1 kilogram butternut pumpkin, seeded, peeled and roughly chopped; 500 millilitre (2 cups) vegetable stock; 400 millilitre can light coconut milk; 1/4 cup roughly chopped coriander

Pumpkin soup

Coconut milk and curry paste create a delicious Asian flavour in this pumpkin soup. Serve with crusty bread for a hearty first course.

Serves 4

Prep

10M

Cook

40M

Total

50M

Ingredients

1 tablespoon olive oil

1 onion, chopped

1 tablespoon red curry paste

1 kilogram butternut pumpkin, seeded, peeled and roughly chopped

500 millilitre (2 cups) vegetable stock

400 millilitre can light coconut milk

1/4 cup roughly chopped coriander

Method

1.Heat oil in a large, heavy-based saucepan on medium. Add onion and curry paste and cook for 2-3 minutes, until onion has softened.

2.Stir in pumpkin and cook, stirring occasionally, for 5 minutes. Stir in stock and coconut milk to combine. Bring to boil, reduce heat and simmer for 30 minutes, until pumpkin is very tender.

3.Pour pumpkin mixture into a food processor or blender and process until smooth. Return to saucepan. Reheat gently and season to taste. Serve topped with coriander.