Ingredients

Ingredients

½ Large pumpkin

3 tbsp. Thai green curry paste

1 Tin of coconut milk

1 inch of fresh ginger, peeled and roughly chopped

2 Garlic cloves, roughly chopped

1 medium onion, peeled and chopped

600ml chicken or vegetable stock made with a stock cube dissolved in 600ml of boiling water

1 small bunch of coriander

3 tbsp sunflower oil

Salt and pepper to taste

Method

Half and scoop the seeds from the pumpkin and reserve. Peel the pumpkin and cut into large chunks.

Place 2 tbs of oil into a pot and add the onion, garlic and ginger. Sweat the vegetables until soft and add the pumpkin, Thai curry paste, chicken stock. Reserve 4 tbsp of coconut milk and add also. Simmer for 20 minutes.

Clean the pumpkin seeds of any stringy flesh. Toss with 1 tbsp of oil and a pinch of salt and spread out onto a baking tray. Place in a medium oven (140C) for 15 minutes or until the seeds start to pop. Roughly chop the coriander and reserve with the seeds.

Blend the soup with a stick blender until very smooth and season to taste. Pour into 4 hot bowls and garnish with the seeds and coriander.