Curried pumpkin and coconut soup

Silky smooth and well spiced, this curried pumpkin and coconut soup make a lovely lunch or an excellent starter.
spiced pumpkin and coconut soup



1.Reserve ½ cup coconut cream from the can of coconut cream.
2.Combine remaining coconut cream, onion, pumpkin, kumara, water and curry paste in a large saucepan. Bring to the boil; reduce heat, simmer, uncovered, 10 minutes or until vegetables are soft.
3.Blend or process mixture, in batches, until smooth.
4.Meanwhile, heat reserved coconut cream in small saucepan without boiling. Serve soup drizzled with coconut cream.

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