Thai-Style Pumpkin Soup

Ingredients:

1/4 cup red curry paste
1/2 large pumpkin, roughly chopped
1 large red onion, roughly chopped
2 garlic cloves, whole
1 large carrot, chopped
270ml coconut milk (I like the brand Ayam)
500ml water
2 tbsp chicken stock powder
1 tbsp extra virgin olive oil

Method:

1. Heat olive oil in a large pot. Add onion and garlic and cook for 2-3 minutes stirring.

2. Add in red curry paste, combine well and cook until fragrant, about 2-3 minutes.

3. Add in pumpkin and carrot and stir until coated in the curry paste.

4. Add in stock powder and water. Leave to boil for about 20-30 minutes or until veggies are really soft. Broth will be a deep red/orange colour.

5. Take the soup off the heat and let sit for 10-minutes covered.

6. Blend soup until smooth.

7. Add coconut milk and stir. Taste for seasonings, I didn’t need any due to my paste and stock being salty enough.

8. Serve with fresh crusty bread with butter and a dollop of sour cream. Yum!