Thai Pumpkin Soup

Ingredients:

• 1 tbsp vegetable oil
• 2 cups coconut milk
• 1 tbsp red curry paste
• 4 cups chopped pumpkin
• 2 cups vegie stock
• 1 tablespoon sugar
• 1/2 cup loosely packed Thai basil
• 3 kaffir lime leaves, finely shredded

Method:

1. In a saucepan, heat the vegetable oil with 1/2 cup of the coconut milk.
2. Add curry paste and stir over low heat for 5 minutes.
3. Add pumpkin and stock and simmer until pumpkin is cooked.
4. Cool, then puree in blender (or with a Bamix) then transfer to a saucepan and season with sugar.
5. Stir in Thai basil and remaining coconut milk, then divide between individual serving bowls and garnish with kaffir lime leaves.

Serves 4 as an entree.