INGREDIENTS:
2 1/4 lbs (1kg) of diced pumpkin 2 tablespoons grated ginger root
1 large chopped onion 1 1/2 cups (400 ml) of vegetable stock
1 tablespoon olive oil 1 can coconut milk
2 teaspoons crushed garlic 1 tablespoon of green curry paste
INSTRUCTIONS:
Sauté pumpkin, garlic, ginger and onion in olive oil.
Add stock (it should just cover the pumpkin). Bring to boil and cook for 15 minutes.
Let cool and puree.
Return to heat, add coconut milk and green curry paste.
Simmer another five minutes.
Season to taste with salt and pepper.
