Thai pumpkin soup'

• 1.5kg Kent pumpkin
• 1 tbsp olive oil
• 2 tbsp green curry paste
• 1 onion, chopped
• 1 carrot, sliced
• 2 cups vegetable stock
• 1/2 cup light coconut cream

Instructions

1. Peel the pumpkin, remove seeds and cut into large cubes.
2. Heat oil in large saucepan and fry the curry paste for a few minutes.
3. Add the onion and cook to soften slightly.
4. Add the pumpkin, carrot and stock, bring to the boil and cook for 15 minutes, or until the vegetables are tender. Puree.
5. Add the coconut cream and stir through.
6. Add a little water if too thick