1 tbsp olive oil
1 onion, chopped
2 cloves garlic, grated
2 tbsp Thai green curry paste
1.5 kg butternut pumpkin, peeled and chopped
1L vegetable stock
400ml coconut milk
1. Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
2. Add the curry paste. Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 20-30 minutes or until the pumpkin is tender.
3. Remove from heat and allow to cool slightly. Pour the soup into a blender and blend until smooth.
4. Return to a clean saucepan/bowl and add the coconut milk until desired taste/consistency.
OPTIONAL - Garnish with coriander/chilli
Calories: 194kcal | Carbohydrates: 24g | Protein: 3.1g | Fat: 11.8g