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Recipe submitted by ilovecandyfloss on November 8th, 2010

A delicious pumpkin soup with an Asian twist. This soup can also be used to make pies. Line a few ramekins with puff pastry, fill with the soup, then cover with another layer of puff pastry. Bake until golden brown.

Prep time:   15 minutes
Cook time:   30 minutes
Servings:   4 people

Ingredients:
1/3 crown pumpkin, small cubes ~1cm
2 medium potatoes, small cubes ~1 cm
1 medium carrot, small cubes ~1cm
1 large shallot, finely chopped
1 can coconut milk
1.5 tsp cumin
2.5 Tbs red curry paste
4 tsp fish sauce
2 Tbs apple cider
1.5 Tbs honey

Directions:
Bring a big pot of water to boil. Add pumpkin, potatoes and carrot.

Meanwhile, heat up a medium skillet, add oil, and once the oil is hot, add the shallots and brown. Add the rest of the ingredients and stir. Take off heat.

When the vegetables are cooked, drain, and put back into the pot. Add the coconut milk mixture and mash the vegetables to a soup like consistency (can also do this before adding to the pot).

Serve with hot naan/flatbread/tortilla.

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