Thai Pumpkin Soup

this is a great twist on an old favourite!!

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1  butternut pumpkin (peeled seeded and chopped)
• 1  red onion (chopped)
• 2  tablespoons  oil
• 2  tablespoons Thai red curry paste
• 4 -6  cups  chicken stock
• 1 (400 ml) can coconut milk
• 100  g  cooked rice  vermicelli

Directions

1. Saute onion in a little oil, add pumpkin and brown a little ( this gives a great nuuty flavour to the pumpkin.
2. Add red curry paste, coat pumpkin and onions well.
3. Add stock and simmer for 10-15 minutes.
4. Add coconut milk and simmer for a further 10 minutes.
5. At this point, blitz or mash soup to desired consistency.
6. Add cooked rice vermicelli simmer further 5 mins this will thicken the soup a great deal.
7. Serve with a big dollop of cream and fresh coriander and red chilli if you like it hot like me!
8. You can also add chicken or seafood to this for a complete meal, but it is pretty filling on it's own!
9. Enjoy :).