Thai Pumpkin Soup


4 cloves garlic, chopped
2 tbsp ginger, chopped
1 red onion, finely chopped
1 red chilli, finely chopped
½ cup coriander, finely chopped
¼ cup olive oil
1 tbsp curry paste
1 tsp fish sauce
2 tbsp coconut sugar
5ooml stock
1 270g can coconut cream
½ butternut pumpkin, sliced thinly


Place the garlic, ginger, red onion, chilli, chopped coriander, curry paste and olive oil
and saute. Simmer for 8-10 minutes.

Add the rest of the ingredients and 10-15 minutes until cooked, then puree.