Spicy Pumpkin Soup

Ingredients

• 1 TBLS of oil. Coconut oil preferred but not essential.
• 3 cups coconut milk
• 1or 2 TBLS Red Curry Paste ( Depending how spicy you like it)
• 4 cups chopped pumpkin.( Can be cooked in microwave to save time)
• 2 cups chicken stock ( Can use stock cubes)
• 1 TBLS Fish Sauce
• 1 TBLS Palm Sugar or brown sugar
• 16 Med Fresh King prawns, shelled deveined and heads removed
• 3 TBLS basil ( Thai basil if available)
• Kaffir lime leaves for garnish( or use basil.)

Method

1. In large saucepan ,heat oil and add curry paste. Stir until blended.
2. Add pumpkin and chicken stock and simmer until pumpkin is cooked.
3. Puree Pumpkin in saucepan if you have a stick blender. Otherwise mash until creamy.
4. Add fish sauce , sugar, coconut milk and basil to saucepan,heat stirring until blended .
5. Add prawns to soup and cook until prawns change colour . Appr. 2 minutes.
6. To serve, divide soup into 4 bowls careful that there 4 prawns in each . To garnish scatter kaffir lime leaves on each bowl.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE RED