Ingredients
- 50grams butter
- 1 medium white onion diced
- 50grams fresh ginger, finely chopped
- One pint of vegetable stock
- One small pumpkin, peeled, seeded and cut into cubes
- One teaspoon of ground cinnamon
- One teaspoon of ground nutmeg
- One can of coconut milk
- One mild red chilli, chopped
- Two cloves of garlic, chopped
- One tablespoon of red thai curry paste
- A few sprigs of coriander, optional
- Grounded sea salt and milled black pepper
Method
Step 1:
In a large saucepan, heat butter over medium heat. Add onions, chilli, garlic, ginger and dry
spices until sweated, but not coloured
Add in pumpkin, and sweat it off a little, stirring continuously before adding vegetable stock and
coconut milk. Reduce heat and simmer for twenty minutes
Step 2:
Puree your soup, using a stick blender or jug blender
Season with salt and pepper.
Option: drizzle with coconut cream or creme fraiche, garnish with
sprigs of coriander.
Serve and enjoy
