Tip: to intensify the flavour of your soup you can roast the pumpkin first.
1 large pumpkin peeled and diced
2 red onions, peeled and roughly chopped
1 litre chicken stock
1 jar Under The Pickle Tree Red Curry Paste
1 teaspoon chilli powder (optional)
1 inch knob of galangal
2 kaffir lime leaves
1 400g tin coconut milk
2 teaspoons roasted coriander and cumin seed
In a pot, fry off the curry paste and onion until fragrant.
Add all the other ingredients except the coconut milk. If there isn’t enough stock to cover the pumpkin, add a little extra water. Bring to the boil and simmer until pumpkin is tender.
Take off the heat and remove the galangal and lime leaves. Add the coconut milk and blend the soup.
Serve with roasted seeds lightly crushed on top plus some chopped coriander to garnish.