Thai Pumpkin Soup

Ingredients

• 1kg butternut pumpkin, peeled and chunked
• 270ml AYAM™ Coconut Cream
• 2 tbsp AYAM™ Red Curry Paste
• Coriander leaves for garnish
• Add 2 cups cold water. Bring to boil. Reduce heat to low and simmer (covered) for 20 min or until the pumpkin has softened. Set aside for 5 mins.
• Blend or process soup in batches until smooth. Season with salt and pepper. Garnish with coriander.