Duck and Pumpkin Soup

I haven't tried this one yet, but it looks good. It comes from an Australian magazine "Simply lite" which sadly no longer exists. I feel like I should make a note on this that in Australia "Butternut squash" is also considered pumpkin.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2 (300 g)  duck breasts
• 500  g pumpkin
• 2  teaspoons  vegetable oil
• 4  shallots
• 1  tablespoon red curry paste
• 1  liter water
• 1  tablespoon sugar
• 1⁄4 cup fish sauce
• 4  kaffir lime leaves
• 12  cherry tomatoes
• 1⁄2 cup basil leaves
• 140  ml light coconut milk

Directions

1. Remove skin from duck, and cut meat into thin strips.
2. Peel Pumpkin and cut into 2cm cubes.
3. Combine oil and spring onions in a large saucepan, stir over medium heat for 2 minutes or until softened.
4. Add curry paste and stir over heat for 1 minute.
5. Add water, sugar, fish sauce, and lime leaves.
6. Bring to the boil, reduce heat to low and simmer for 5 minutes.
7. Add duck, pumpkin, and tomatoes, cook for 10 minutes or until duck and pumpkin are cooked.
8. Add basil and coconut milk, warm through.