G'DAY FARM
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GDAYFARM.COM.AU/RECIPES
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Thai Coconut & Pumpkin Soup
Vegan and Gluten Free
Serves 4-6

~~~ Ingredients ~~~
1 tbls coconut oil
1 onions - brown chopped
4 tsp Thai red curry paste
1 tsp galangal, finely grated
2 cloves of garlic - Russian, crushed
1 stem lemongrass, cut in half and crushed
4 kaffir lime leaves
1 pumpkin (about 1kg), deseeded and cut into 2cm chunks
1 can coconut cream/milk
500 ml vegetable stock
1 tbls soy sauce
small bunch coriander or basil - Thai
salt and pepper to taste

~~~ Directions ~~~
Heat oil in large frying pan, add onion and fry until soft. Stir in the curry paste, galangal and garlic and cook for 1 minute, then add pumpkin.
Pour in the coconut cream, vegetable stock and soy sauce, add lemongrass and kaffir lime leaves and bring to the boil, stirring.
Reduce heat to low simmer and cover.  
When pumpkin is tender, remove the lemongrass and kaffir lime leaves and puree soup with a stick blender.  
Reserve a handful of either coriander or Thai basil leaves for garnish then finely chop the rest and add to the soup.
Ladle soup into bowls and garnish with the reserved basil/coriander leaves and serve.