This is a recipe I have made many times over the years and as I tend to go on instinct rather than actual measurements so don’t take the amounts as gospel here – think intuitively. I use a ‘Honest to Goodness’ brand of organic purified deodorized coconut oil which I source from the Organic Wholefood Pantry, who are also on Facebook now days.
2 chopped onions
2 tsps coconut oil
2 tblspns red curry paste (I have used both homemade and commercial)
About 6 cups of chopped pumpkin
About 2 litres of chicken stock (preferably homemade)
1 can coconut cream
Chopped coriander to serve.
Stir chopped onions and curry paste in coconut oil until fragrant and soft in a large soup pot, add chicken stock and pumpkin. There should be enough pumpkin so it can be stirred by doesn’t look watery. Cook until the pumpkin is soft (about 20minutes) add coconut cream and warm. Use your blending device (I have an old Magimix) to fully blend the ingredients and return to soup pot for re-warming.
Serve with chopped coriander if available.