| Prep Time | 10 minutes |
| Cook Time | 30-40 minutes |
| Servings |
people
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Ingredients
- Oil for browning
- 1 cup Chopped onion
- 1 kg Peeled and chopped pumpkin Butternut is preferred
- 3 Peeled and diced potatoes
- 1 L Water
- 1 Vegetable stock cube
- 50 grams Grated ginger
- 2 tablespoons Thai yellow curry paste
- 1 Large chopped red chilli
- Salt & pepper to taste
- Fresh coriander to garnish
- Coconut cream to serve
Ingredients
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Instructions
- Place a generous splash of oil in stockpot and brown onion.
- Once onion is browned add pumpkin, potatoes, chilli and ginger until browned.
- Add water, curry paste and vegetable stock, bring to the boil and then simmer for 30 – 40 minutes.
- Place into food processor or use a stick mixer to blend until smooth. Season to taste with Salt and Pepper.
- Serve with a dollop of coconut cream and garnish with fresh coriander.
Recipe Notes
If you're not a fan of spice leave out the chilli
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