Name: Curried pumpkin and coconut soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 millilitre can coconut cream.; 1 coarsely chopped brown onion; 500 gram coarsely chopped pumpkin; 1 coarsely chopped kumara; 3 cup water; 1 tablespoon curry paste

Curried pumpkin and coconut soup

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

Ingredients

400 millilitre can coconut cream.

1 coarsely chopped brown onion

500 gram coarsely chopped pumpkin

1 coarsely chopped kumara

3 cup water

1 tablespoon curry paste

Method

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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