Categories: Soups

Ingredients

• 1 onion, diced / or 1/2 medium sized leek, sliced
• 2 t grated ginger
• 1 T red curry paste
• 1 Kg pumpkin, peeled and chopped
• 2 C vegetable stock
• 400 mls light coconut milk
• For coriander pesto:
• 1 large bunch coriander leaves
• Zest and juice 1 lemon
• 2 cloves garlic, crushed
• 3 T olive oil
• Little warm water if necessary

Directions

1. Saute onion or leek, ginger and curry paste in a little oil for 2 minutes.

2. Add pumpkin and stock, simmer 15 minutes (until pumpkin is soft).

3. Cool, then blend till smooth.

4. Add coconut milk, and reheat to serve.

5. Additional serving options could include a few prawns lightly cooked with a little garlic, or a fresh coriander pesto.

6. For coriander pesto, process coriander, lemon zest and juice, garlic, then slowly add oil (and water if necessary)

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