Spicy pumpkin cream and coconut milk

Preparation time: 15 min
Cooking time: 25-30 min

Difficulty:
Serves: 4 pax

Dietary guidance: v 

Tags: starter · fusion · cuisine ·

Ingredients

1 sponn of red curry paste
1 kg of peeled and diced pumpkin
1 large onion(peeled and diced)
1 l of chicken stock,or water
1 tin of coconut milk
1 spring onion

Method

Heat in a large pan,a little bit of olive oil,add the onion,and the spoon of red curry paste,stir well for few minutes,add the diced pumpkin ,stir well and cook for few more minute,add the hot chicken stock,or boiling water( for the vegetarians),at medium to low heat,cook for a good 10 minutes,until the vegetables are soft.Leave it cool slightly,blend in a food processor.Pass through a fine sieve back into a pan and stir the coconut milk.Bring back to the boil,season and serve in bowl,using the chopped spring onion as decoration.
you can add some tofu in the soup to vary,around 600gr,at the moment to add the coconut milk,cook with caution as the tofu will break apart if overcooked