Spicy Thai style Butternut and coconut soup.
1 large butternut pumpkin skinned and chopped into chunks
1 tin of coconut milk
2 cups of chicken stock
2 medium onions
3 tablespoons Gourmet Garden Thai paste
1/2 teaspoon Gourmet Garden chunky garlic paste
1/2 teaspoon Gourmet Garden Hot chilli pasta
the juice of a lime
1 tbsp brown sugar (could use palm sugar)
a couple of generous dashes of fish sauce
1 handful of finely chopped fresh coriander
Gently fry the onion in vegetable oil until translucent and then add the spices.
Cook until fragrant and soft (a few minutes) and then add the butternut and cover with chicken stock. (use more or less until the pumpkin is just covered)
Simmer with a lid on until the butternut is soft. About 30 minutes.
Use a stick blender to process in the pot until the soup is smooth.
Add the coconut milk, sugar, fish sauce and coriander and stir until silky and warmed through.
Serve with a lime cheek and a few sprigs of coriander. Or if you are me, serve with toasted french stick and butter and LOTS of finely chopped coriander!