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The Perfect Lunchtime Warmer.

 

This recipe is quick & easy and does not take too long to produce.

 

Whilst it is cold & wet outside you can dream about being in warmer climates with this autumnal fragrant soup which is packet with flavour.

Ingredients


Serves 6

 

  • 600g Pumpkin (peeled & diced)
  • 200g Potato (peeled & diced)
  • 50g white onion (diced)
  • 10g butter
  • Knorr red curry paste
  • 400ml Coconut milk
  • 5g Pumpkin seed
  • 5g Chopped coriander
  • ½ Vegetable oxo cube
  • Salt & pepper

Method

 

  • Place 10g of butter in to a cooking pot & heat up.
  • Once the butter has melted add your diced onions and Knorr Thai red curry paste (use more or less depending on how spicy you like your food), the reason I use this paste is because its better than what I can produce,   I am a firm believer if some one can do it better than you, use it.
  • Gently sauté without colour both together until your onions are soft.
  • Then add your pumpkin & Potato’s, cook for a further 5 minutes, keep stirring so not to let the vegetable stick and potentially burn.
  • Add coconut milk & some water to your vegetables you are looking to cover the pumpkin & potato’s.
  • Bring to the boil then simmer till the pumpkin & Potatoes are cooked then add vegetable stock.
  • Take off the heat and with a hand blender or liquidiser blend till smooth then return to the heat, season to your taste.
  • Pour into large soup bowl garnish with chopped coriander leaf, toasted pumpkin seeds, this goes well with a large piece of crusty sourdough baguette.

 

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