Thai Pumpkin Soup

• 1 butternut pumpkin (peeled seeded and chopped)
• 1 red onion (chopped)
• 2 tablespoons oil
• 2 tablespoons Thai red curry paste
• 4 -6 cups chicken stock
• 1 (400 ml) can coconut milk
• 100 g cooked rice vermicelli

1. Saute onion in a little oil, add pumpkin and brown a little ( this gives a great nuuty flavour to the pumpkin.
2. Add red curry paste, coat pumpkin and onions well.
3. Add stock and simmer for 10-15 minutes.
4. Add coconut milk and simmer for a further 10 minutes.
5. At this point, blitz or mash soup to desired consistency.
6. Add cooked rice vermicelli simmer further 5 mins this will thicken the soup a great deal.
7. Serve with a big dollop of cream and fresh coriander and red chilli if you like it hot like me!
8. You can also add chicken or seafood to this for a complete meal, but it is pretty filling on it's own!
9. Enjoy :).

butternut pumpkin, red onion, oil, red curry, chicken stock, coconut milk, vermicelli

Taken from www.food.com/recipe/thai-pumpkin-soup-128890 (may not work)