Pumpkin Curry Soup

• 1 tablespoon WORLDFOODS THAI YELLOW CURRY PASTE
• 1 medium onion, chopped
• 300g (10.7oz)- 400g (14.2oz) pumpkin, peeled, seeded and chopped coarsely
• 1 small potato, chopped coarsely
• 400ml (13.5 fl.oz) chicken/vegetable stock or water
• 1 tablespoon oil
• Freshly ground black pepper
• Salt to taste

1. Heat oil and saut’© onions until brown.
2. Add pumpkin and potato and cook for around 5 minutes till soft.
3. Add WORLDFOODS THAI YELLOW CURRY PASTE and water and bring to a boil.
4. Simmer for 20-25 minutes, stirring occasionally.
5. Once cooled, blend or process soup, in batches until pureed.
6. Season to taste with salt and freshly ground black pepper.
7. Serve with a dollop of yoghurt or sour cream and a sprinkling of nuts.

Tips

1. Pushing soup through a sieve after blending will result in a velvet-smooth texture.
2. This recipe can be made ahead and be kept refrigerated or frozen until ready to be consumed.