Thai pumpkin soup with coconut and lime

Ingredients

• 1 tablespoon olive oil
• 1 shallot, finely sliced
• 1 tablespoon sliced fresh ginger
• 1 clove garlic, finely sliced
• 2 tablespoon Thai green curry paste*
• 750 gram roasted pumpkin, skin removed, roughly chopped or mashed
• 500 millilitre vegetable or chicken stock*
• 400 millilitre tin coconut cream
• zest 1 lime
• 2-3 kaffir lime leaves, finely sliced
• 1/4 cup sour cream (or coconut yoghurt for dairy free)