Pumpkin Soup

• 1 whole Butternut Squash (Pumpkin)
• 2 whole Brown Onions
• 2 Tablespoons Korma Paste
• 1 stick Butter
• 2 cans Coconut Milk

1. Cut the pumpkin into matchbox-size chunks. Chop the onions finely.
2. Melt the butter in a large saucepan then add the onion and the Korma curry paste. Stir with a wooden spoon for 3 minutes or until the paste fills your entire kitchen with the aroma of an Indian restaurant and until the onion softens (don't let it burn). Then add the pumpkin pieces and toss to coat. Pour in the cans of coconut milk and if necessary add enough cold water to almost cover the pumpkin. Put the lid on and bring to a gentle simmer. Simmer for twenty minutes or until the pumpkin pieces are very soft.
3. Remove from the heat. Check the liquid level; you may need to add or remove some of the liquid depending on how thick you want your soup to be. Use a stick-blender to blend the soup until smooth. (You could also do this in a regular kitchen blender but you might need to do it in batches.)
4. Serve in bowls with a swirl of coconut cream or just regular cream.

butternut, brown onions, butter, coconut milk

Taken from tastykitchen.com/recipes/soups/pumpkin-soup/ (may not work)