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.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.