Pumpkin soup

Ingredients


1 tablespoon red curry paste
1 kg pumpkin peeled and chopped
4 cups of vegetable stock
1 1/2 cups coconut milk
1 large red chilli


Preparation


1. Cook curry paste and red chilli for 1 minute. 
2. Add pumpkin and  stock and cook on a moderate heat until pumpkin is soft.
3. Blend until smooth
4. Add coconut milk and serve.


(Source: Spiced Coconut Pumpkin Soup The Instant Cook by Donna Hay)