This delicious warming soup is packed full of delicious spicy blends and has a warm hearty base…perfect for batch cooking and great to have as a light dinner

INGREDIENTS

1 TBS Coconut oil

1 Yellow onion, diced

1 Cloves garlic, minced

1 TBS Fresh grated ginger

2 TBS Thai red curry paste

1/2 Pumpkin, roasted and blended to puree consistency

1 Bar Coconut cream

1 TBS Fresh lime juice

2 Cups vegetable stock

Salt & Pepper, to taste

Optional garnishes: Fresh chopped cilantro & thai red chillies

METHOD

In a large pot, heat the oil over medium heat. Add onion and saute for 4 minutes until softened

Add garlic, ginger and the curry paste, allow to cook for a few minutes until fragrant

Once you have roasted and blended your pumpkin, add the mixture along with the vegetable stock and and add 100g of the coconut cream bar. Increase to a high heat and bring to boil

Reduce the heat to low, cover and simmer for approx 10 minutes

Remove from the heat. Using an immersion blender, puree the soup until smooth.

Stir in the lime juice and season with salt/pepper to taste. Serve hot and top with optional garnishes if desired