Thai Curry Pumpkin Soup – Kitchen Julie

Ingredients

• 500 ml of pumpkin purée (read below)
• 200 ml of coconut milk
• 1 tbsp of unrefined coconut or sunflower seed oil
• 2 shallots or 1 medium onion
• 1-2 tbsp of Thai red or green curry paste
• 700 ml – 800 ml of pumpkin liquid, broth or water
• handful of toasted pumpkin seeds*
• sea salt, to taste
• juice of 0,5-1 lime
• 2 tbsp of coconut milk
• a pinch of chilli flakes
• a drizzle of toasted pumpkin or sesame seed oil (optional)