Ingredients
1kg pumpkin or butternut squash, peeled and diced
2 tablespoons Thai red curry paste
1 can of coconut milk
Handful of coriander leaves, coarsely chopped
Method
Fry the squash with the red curry paste for 2 minutes. Add the coconut milk and enough water to cover the squash. Bring to the boil and simmer until the squash is tender.
Mash or puree the soup - a food processor or hand blender makes this easy.
Balance the seasoning (you should not need to add salt, the curry paste contains enough). Sprinkle with coriander leaves and serve.
