Made with five flavourful ingredients, Curtis’ spiced pumpkin soup makes for a creamy and comforting light meal.
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Heat a saucepan over medium heat. Add the oil and curry paste and cook, stirring, for 1 min or until aromatic.
Reserve 2 tbs coconut milk. Add the pumpkin, stock and remaining coconut milk to the pan. Season. Cover and gently simmer for 30 mins or until the pumpkin is tender. Cool slightly.
Use a stick blender to carefully blend pumpkin mixture until smooth. Season.
Divide the soup among serving bowls and drizzle with reserved coconut milk to serve.