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Thai-Style Pumpkin Soup
Heat peanut oil and add garlic, ginger, onion and red curry paste. Stir fry until fragrant.
Add the pumpkin and stock/water and bring to the boil. Simmer for 15 mins until pumpkin is tender. Remove the lemon grass and add some chopped coriander (optional) and then blend with a hand blender.
Add coconut cream, reheat then add sliced chicken or prawns (optional, no meat required!) and cook for a further 5 mins until meat is cooked through. Switch off heat and season with fish sauce. Serve topped with coriander leaves and Thai accompaniments such as deep fried shallots (optional).
Serve with Pesto Muffins!
*Serves: 4-6
*Source: Karen Howison