Four-ingredient Thai pumpkin soup

Now this is a dish that you’ll want to share with everyone you know. It only has four easy ingredients, it takes hardly any time to cook and it will serve the whole family. This traditionally creamy and smooth soup has always been a hit with the crowds and now with this Thai-twist, everyone will fall even more in love with the explosive flavour! This soup is best for either cooking fresh and serving to a hungry crowd or for cooking in bulk so you can treat yourself to a week’s worth of delicious pre-made lunches and dinners. Don’t forget to serve it up with a side of bread to make sure you soak up every last drop of this addictive soup!

Ingredients

• 1kg butternut pumpkin, peeled, cut into 1.5cm pieces
• 2 tablespoons red curry paste
• 270ml can coconut cream
• 1/4 cup roughly chopped fresh coriander leaves

Method

1. Heat a large saucepan over medium heat. Add pumpkin and curry paste to pan. Cook and stir for 1 to 2 minutes or until mixture begins to stick to pan. Add coconut cream. Cook and stir for 1 minute.
2. Pour 2 cups of cold water in to mixture. Bring to the boil. Reduce heat to low. Let simmer, covered, for 20 minutes or until pumpkin is more tender. Set aside to cool for 5 minutes.
3. Use hand-held stick mixer to process soup in batches until completely smooth. Season with salt and pepper. Top with coriander. Serve.