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
Heat the avocado oil in a large saucepan. Add the garlic and ginger paste. Cook for 5 minutes or until starting to change colour.
Add in the curry paste and fry for 5 minutes or until the oil separates.
Add the kumara and water. Bring to the boil then simmer, until the pumpkin/kumara is soft.
Add the coconut cream and cook for further 10 minutes. Place the mixture in a food processor and blend until smooth. Add extra water if it is too thick.
Serve topped with coriander and red crispy shallots.