
This recipe first appeared in Food magazine.
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Ingredients
Method
1.In a large saucepan, combine the water, pumpkin, onion, garlic, ginger, lemongrass and curry paste. Cook over a medium heat for 15-20 minutes until the pumpkin is soft.
2.Remove the lemongrass. Blend the soup in the food processor or with a stick blender until it is smooth. Return the soup to the saucepan and add the coconut cream. Heat to near boiling, check the seasoning and serve in deep bowls. Garnish with coriander leaves and sliced red chilli.
Note
- Serves 4-6. – Use lite coconut cream or coconut milk for a lower-calorie version of this recipe. You can add as little or as much curry paste as suits your palate.