Spicy Pumpkin Soup

• 12 butternut pumpkin, seeded, peeled and diced
• 1 liter water
• 2 chicken stock cubes
• 2 minced garlic cloves
• 1 tablespoon green curry paste or 1 tablespoon red curry paste
• fresh herbs of choice, to garnish

1. Saute the garlic, curry paste and pumpkin until frangrant.
2. The oil in the paste should eliminate the need for any extra - if it appears to be sticking, add a little water.
3. Pour in the water and crumble in the stock cubes.
4. Bring to the boil, then lower heat and simmer for 20-30 minutes or until pumpkin is tender.
5. With a fork, mash some of the pumpkin roughly to achieve a thick, rustic texture.
6. Simmer for another 5 minutes or until slightly thickened.
7. If it looks watery, continue to simmer for another 5 minutes.
8. Serve garnished with the herbs.

butternut pumpkin, water, chicken, garlic, green curry, choice

Taken from www.food.com/recipe/spicy-pumpkin-soup-279543 (may not work)