Red Thai Curry Pumpkin Soup

This soup is wonderfully silky smooth, packed with flavour and is quick and easy to make. We have teamed up with the wonderful folks at The Fine Lime Company whose zesty lime salts and juicy limes really make this soup.

Serves: Serves 4

Prep Time: 10 minutes

Cook Time: 20-25 minutes

INGREDIENTS

• 2 tablespoons olive oil
• 1 large onion, finely chopped

- 3 cloves garlic, minced

- 1.35kg pumpkin, seeds and skin removed, cut into cubes

- 2 tablespoons red Thai curry paste

- 1 teaspoon Egmont Honey

- 2 teaspoons Fine Lime Company Lime Salts

- 3 cups vegetable stock

- 1 tin coconut cream

- Coriander or parsley to serve

- Toasted pumpkin seeds to serve

- Lime wedges, to serve

METHOD

1. Heat the olive oil in a heavy-bottomed pot and fry the onion and garlic over a medium-high heat until soft and translucent.
2. Add in the pumpkin, followed by the curry paste, honey, lime salts, vegetable stock and coconut cream.
3. Bring to the boil then reduce the heat to a simmer and cook until the pumpkin is soft.
4. Remove from the heat and using a stick blender, blend until smooth and no lumps remain.
5. Serve topped with a drizzle of olive oil, some herbs and a scattering of pumpkin seeds if desired.