Red curry gives this pumpkin and kumara soup a Thai twist. A comforting dish filled with flavour. Check out Chef Brett McGregor’s recipe here.
4 Tbsp Extra Virgin Avocado oil
50g / 1.7oz garlic, processed into a paste
50g / 1.7oz ginger, processed into a paste
1kg / 2.2lb orange kumara, peeled and chopped
1kg / 2.2lb pumpkin, peeled and chopped
4-6 tablespoons Knorr red curry paste
Enough water to come up to half way of saucepan
500mls / 1pt coconut cream
To garnish:
sprigs fresh coriander
4 Tbsp crispy shallots
Servings 4