Curried Pumpkin And Coconut Soup

1. 1

   Reserve 1/2 cup coconut cream. Combine remaining coconut cream with onion, pumpkin, sweet potato, water and curry paste in a large saucepan. Bring to a boil and reduce heat, simmer, uncovered, for 10 mins or until vegetables are soft.

2. 2

   Blend or process mixture, in batches, until smooth.

3. 3

   Meanwhile, heat reserved coconut cream in small saucepan without boiling. Serve soup drizzled with coconut cream.

* Per serving · 4 servings · Values may vary.

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