Panang Curried Pumpkin Soup

This lightly spicy pumpkin soup will increase in flavour if you roast the pumpkin first.

Ingredients serve 8

80ml (2fl oz) peanut oil

2 tbsp Panang curry paste

1 finely sliced brown onion

3 chopped celery stalks

3 chopped tomatoes

1.5 kg peeled and chopped pumpkin

1 tsp salt

1 liter vegetable stock

500 ml coconut milk

Method

Place oil in a large saucepan over medium heat and cook the curry paste while stirring for approx. 5 minutes. Add onion, celery, tomato, pumpkin, salt and stock. Cover and bring to the boil. Reduce heat and cook for approx. 20 minutes until pumpkin is soft. Puree the soup and return to the boil. Add the coconut milk and mix. Serve in bowls with chopped coriander leaves.

Note: Try red or green curry paste instead of Panang.