Thai Pumpkin Soup
Recipe by Voome
2 tablespoons olive oil (40g)
1 onion, roughly chopped
1 Tablespoons Red Curry Paste (20g)
1800g Pumpkin, roughly chopped
2 Cups Liquid Vegetable Stock (500g)
3 Kaffir Lime Leaves (2g), shredded
1/3 Cups Fresh Coriander (5g)
8 Slices Wholegrain Bread (264g)
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3 minutes or until soft. Add curry paste and cook, stirring, for 1 minute. Add pumpkin and stir to coat in paste.
Add stock and 500ml (2 cups) water to pan. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until pumpkin is soft.
Uncover and set aside to cool slightly. Puree using a handheld blender or in a food processor.
Divide soup between bowls. Top with shredded kaffir lime leaves and coriander. Serve with bread.