Green Curry and Coconut Pumpkin soup with Thai Basil Pesto

Ingredients

• Pumpkin
• Green curry paste
• Coconut milk
• Onion
• Ginger
• Chicken stock
• Olive oil

Method

1. Slowly cook onion in olive oil with one tablespoon of green curry paste.Add half a chopped pumpkin and brown.Pour in chicken stock to just cover.Simmer until tender.Blend.Add 1/2 cup of coconut milk and return to simmer.
2. Meanwhile blend 1/4 Thai basil with 3 tablespoons of olive oil, 1 clove of garlic and 3 tablespoons of toasted pine nuts
3. Plate up soup and drizzle over pesto.Serve with toast .

Product used in recipe

• VALCOM - VALCOM COCONUT MILK
• VALCOM - VALCOM CURRY PASTE GREEN