This is Jen’s take on pumpkin soup Thai style, it’s easy and delicious.

INGREDIENTS
Olive oil (splash)
1 clove garlic – finely chopped
1 tablespoon fresh ginger grated
1/2 tablespoon red curry paste
1 tablespoon fish sauce
1 large onion chopped
1 désirée potato chopped
1 kg jap pumpkin chopped
1litre of chicken stock
1 can lite coconut milk
juice of half a lime
coriander to garnish
chilli to garnish

METHOD
Preheat oven 180°celsius.
Roast pumpkin till soft, usually for about 20 minutes but Gav has a shit oven so it took about an hour.
Heat the oil in soup pot, add onion and cook for 3 to 4 mins until onion softens, add garlic and curry paste, fry for 1 – 2 mins. Add the désirée potato and cook for 4 mins.
Add the roasted pumpkin and stock, simmer until the potato is cooked, stir in the coconut milk, fish sauce and lime juice.
Take to the soup with a stick blender until smooth and silky, serve garnished with coriander and chilli.