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Recipe submitted by Wifey on March 13th, 2010

Pumpkin soup is a favourite at our house. This recipe uses a little Thai red curry paste to give it an extra ZING! Perfect for a winters lunch served with some bread.

Prep time:   10 minutes
Cook time:   30 minutes
Servings:   4 hearty serves

Ingredients:
1kg Pumpkin diced & skin removed
Oil for oven tray
1 can Coconut Cream (approxiately 400ml)
1 heaped tablespoon Thai Red Curry Paste
1/4 cup Fresh Coriander chopped (optional)

Directions:
1. Drizzle oil into oven tray and scatter in your sliced pumpkin. Put into a preheated oven 180°C for approximately 30 minutes, until golden and cooked. The actual cook time will vary so check after 20 minutes.

2. In a large soup pot cook your red curry paste for a couple of minutes on medium heat. Add in the coconut cream and stir well until combined then remove from heat.

3. Blitz your pumpkin in batches in the food processor with some water then add to curry coconut mix. You can mash it with some water if you don't have a food porcessor.

4. Heat through then stir in the coriander just before you serve.

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