Thai Green Curry Pumpkin Soup

After last weeks disastrous combination of pizza and soccer I opted for a lighter option for dinner tonight - soup. Which also meant I got to use my shiny new stick blender that Nathan got me for my birthday - which by the way works amazingly well. Anyway, pumpkin would have to be my favourite vegetable of all so a spicy pumpkin soup was decided upon and it was delicious! This recipe makes enough for dinner for two and leftovers for lunch the next day (yay - no making lunch in the morning!)

Preheat oven to 200 degrees

• 1/2 butternut pumpkin, cubed
• 2 medium potatoes, cubed
• 1 medium brown onion, diced
• 1 clove garlic, crushed
• 4 heaped tsp thai green curry paste (more or less to taste)
• 300mL coconut milk
• 500mL water
• olive oil
• red chilli paste to serve
• crushed cashews to serve

• Bake pumpkin cubes in oven about 20mins or until tender (pumpkin tastes way better in soups when it is roasted)
• Meanwhile, steam potato cubes until tender
• Saute onion in oil and green curry paste. add coconut milk and simmer gently to infuse curry flavour into the milk
• Add water and vegetables to coconut milk and puree with stick blender (or put in batches through a proper blender). Add extra water or coconut milk if too thick
• Put back on the heat and make sure it is well combined and heated through nicely
• Serve with red chilli paste and cashews on top if desired
• yum, yum, yum!