~ Kim and Rachael's PUMPKIN Soup ~

SERVES: 4

Ingredients:

1kg butternut pumpkin, peeled and diced
2 tbs. red curry paste
300ml coconut cream
1/4 cup coriander, chopped

Method:

Saute pumpkin and red curry paste until it starts to catch on the saucepan.

ADD coconut cream to deglaze the pan, top with enough water to level with the pumpkin and bring to boil.

Reduce heat and simmer until the pumpkin becomes soft and mushy. Puree, season with salt and pepper and fold in chopped coriander.

Rachael Bermingham and Kim McCosker.