Ingredients

• 2 Onions 2 tablespoons Olive Oil
• 2 teaspoons green Curry Paste 4 cups Vegetable Stock
• 2 Carrots 1kg peeled & seeded Pumpkin
• 2 Kumara 400ml can Coconut Cream
• 1 tablespoon Soy Sauce fresh Coriander /Parsley leaves

Notes:

1. This will make around 6-8 servings.
2. Curry paste is bought in a jar or foil packet at the supermarket
3. Vegetable Stock-you can make this using Maggi Vegetable Stock Powder 1 teaspoon to 1 cup of water or 1 cube to 1 cup of water.
4. For more flavor you can use fish sauce instead of Soy sauce.

Method

1. Chop the onions finely, heat oil in a large pot. Add the onion and gently cook until it is transparent but not browned.
2. Add the curry paste and cook for 2-3 minutes, stirring often.
3. Add the vegetable stock.
4. Slice the carrots thinly and add to the pot so they are cooking while you chop the pumpkin and kumara into 1cm cubes. Add them to the pot too. This should take around 15 mins of simmering to cook thoroughly.
5. Blend or food process in batches, then pour through a sieve back into a clean pot.
6. Add coconut cream and soy sauce and bring to the boil. Add seasonings as required.
7. Place in Soup Tureen and serve with Coriander sprig as garnish.