Using some of the wonderful seasonal pumpkins I have added a few Thai flavours for a wonderful soup.
750g chopped & peeled pumpkin (aprox. ½ a med pumpkin)
2 Tablespoons Thai green curry paste
2 stalks of celery
½ an onion
Garlic & ginger
Salt & pepper
400ml can Coconut Cream
Put pumpkin, celery, onion, garlic & ginger, curry paste in a pot and cover with water. Simmer till pumpkin is cooked through (about ½ an hour). Blend in kitchen whiz, with coconut cream & season to taste. Serve with a slice (or three) of freshly baked bread from Volare.