Grainne's Spicy Pumpkin Soup
- 1kg pumpkin, peeled and cut into 1-2cm pieces
- 1 onion, chopped
- 2 teaspoons of garlic
- 2 red peppers
- 2 tablespoons of red curry paste
- 1 tin of coconut cream
- 1 handful of roughly chopped fresh coriander leaves
Heat a large saucepan over a gentle heat.
Add the pumpkin, onion, garlic, red peppers and curry paste, stir and cook gently for a few minutes.
Add the coconut cream and keep stirring, then add a pint of cold water and gradually bring to the boil.
Reduce to a low heat, cover and simmer for 20 minutes or until pumpkin has softened.
Remove from heat, let the soup cool and either blend in a food processor or mash up until fairly smooth. Season with salt and pepper and top with the fresh coriander.