Asian Inspired Pumpkin Soup
2 Tbsp veg oil
2 Tbsp red or green Thai curry paste
1 onion, diced
1 stick celery, diced
1 tomato, chopped
1 kg pumpkin, peeled and diced
salt
1 L veg or chicken stock
400ml coconut milk
freshly ground black pepper
fresh coriander leaves
Heat a large, heavy based saucepan over medium heat, then add oil and curry paste and cook for 5 mins, stirring often, until fragrant.
Add vegetables and season with salt. Reduce heat and cook for 15 mins, stirring often. Add stock and bring to boil.
Cover and simmer for 20 min or until pumpkin is tender. Puree soup in a blender or food processor, then strain into wiped out saucepan. Return to boil, whisk in coconut milk and adjust seasoning.
Scatter with coriander leaves to serve.