Thai Pumpkin & Ginger Soup

Perfect for those cold winter nights. Flavourful with a hint of spice giving you that warm comfort that a good, tasty soup provides.

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Thai Pumpkin & Ginger Soup
  1. Place a generous splash of oil in stockpot and brown onion.
  2. Once onion is browned add pumpkin, potatoes, chilli and ginger until browned.
  3. Add water, curry paste and vegetable stock, bring to the boil and then simmer for 30 – 40 minutes.
  4. Place into food processor or use a stick mixer to blend until smooth. Season to taste with Salt and Pepper.
  5. Serve with a dollop of coconut cream and garnish with fresh coriander.
Recipe Notes

If you're not a fan of spice leave out the chilli

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