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.
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