Ingredients
- 1kg pumpkin (for example butternut)
- 2 Tablespoons red curry paste
- 2 cups chicken stock
- 270ml coconut cream
- ½ cup roughly chopped coriander
Method
- Peel and cut the pumpkin into 5cm pieces
- Heat a large saucepan over a medium heat. Add the pumpkin and curry paste and cook, stirring for 2 minutes or until the mix starts to stick to the bottom of the pan.
- Add coconut cream and cook for another minutes. Stirring constantly.
- Add chicken stock. Bring to the boil and then reduce the heat to low and simmer for around 20 minutes or until the pumpkin is nice and soft.
- Take of the heat and allow to sit for 5 minutes.
- Blend or process in a food processor until smooth. Season with salt and pepper to taste.
- Top with the coriander leaves and then serve.