Creamy thai spiced pumpkin soup

Method

1. 1

   Fry the onion in the oil with the garlic purée until softened

2. 2

   Add the red Thai paste and cook together for a minute

3. 3

   Next, add the pumpkin, the tomato purée, the chicken stock, the coconut milk (save some to drizzle at the end) and a pinch of salt and pepper, mix well and simmer for 30 minutes

4. 4

   With a hand blender, blitz the soup up until it’s nice and smooth

5. 5

   Pour into 4 bowls and serve with a drizzle of coconut milk, chillies, fresh parsley or coriander and enjoy with some crusty bread!