Thai Pumpkin & Coconut soup

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.