Thai Curried Pumpkin Soup

As promised- my easy peasy Thai Curried Pumpkin soup. If you missed my Pumpkin Chocolate Chip Cookies then give them a whirl for a delicious dessert after you've warmed your belly with this creamy concoction. Pumpkin, Honey & Cinnamon Edible Face Mask coming tomorrow! I think I'll need some face mask pampering after all this cooking!

Let's get souping! 

What you'll need//

Bowl of pumpkin innards

Half Carton Coconut cream

2 tsps Red Thai paste

2 cloves garlic

Half red onion

Sprinkling Coriander

Veg or chicken stock (approx 800ml)

Taglietelle (optional but a really yummy addition)

This served 2 generous portions

Method

Fry the garlic and red onion in a small puddle of extra virgin olive oil for about 3 mins. Make sure the garlic doesn't burn.

Pour over boiling water containing stock, pumpkin innards, coconut cream & red Thai paste (for those less wimpy than me, add more paste for more spice!) Leave to simmer for 15 mins.

Add Taglietelle and boil for another 10-12 mins giving an occasional stir.

Chop a couple of sprigs of coriander to throw in and a little for decoration and bobs your uncle, you're done! 

Dish up and tuck in to this autumnal creamy cockle warmer.

Let me know how you get on with your soups & cookies if you try them out. I feel thoroughly warm and cosy now. N'night

Betty x