Thai Pumpkin Soup

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   Directions

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   1Heat oil in a very large saucepan or stockpot.

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   2Add onion and celery and cook, stirring, over a medium heat until soft, but not brown (about 10 minutes).

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   3Add curry paste, stir to combine and cook for 1 minute.

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   4Add tomato and cook, stirring, for another couple of minutes.

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   5Add pumpkin, chicken, stir and fry for a couple of minutes.

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   6Add stock.

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   7Cover saucepan and bring soup to the boil.

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   8Reduce heat to low, uncover, and simmer for 20 minutes or until pumpkin is very tender.

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    9Remove saucepan from heat, and allow the mixture to cool slightly.

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    11Return soup to saucepan and taste.

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    12Add salt, a teaspoon at a time, tasting after each addition.

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    13(For my taste I found I needed to add about 1 dessertspoon salt, but you may want more or less.) Add coconut milk or cream, mix well and taste again.

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    14Add more salt if necessary.

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    15Reheat soup to serve.

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    16If you wish, garnish each bowl of soup with a swirl of coconut cream or thick cream and a sprig of coriander.

No additional tips available.