Thai pumpkin soup

Ingredients (serves 4)

• 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. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.
2. Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
3. Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander. Serve.