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Thai Style Pumpkin Soup With Coriander Pesto

Full flavoured and gorgeous as an entrée.

Prep
Cook
Serves 6people
Ingredients
2
bunch coriander, roots trimmed (a few leaves reserved for garnish)
zest and juice of one lemon
2
garlic cloves
1/3
cup (80 ml) olive oil
1
onion, chopped
2
tsp ginger, grated
1
tbsp Thai red curry paste
1
kg pumpkin, peeled and cut into small cubes
2
cups veg stock
400
ml light coconut cream
red onion and red chilli, thinly sliced
Directions
1.
To make coriander pesto, process coriander, lemon zest, lemon juice and garlic in food processor. Slowly add 3 T olive oil to give the sauce a consistency, adding a little warm water, if necessary. Then season.
2.
Heat the remaining T oil in a large pan over med heat. Add onion and stir for one minute. Add ginger and paste and stir for one minute. Add pumpkin and stock, bring to a boil, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool slightly then blend until smooth. Return to the pan, add the coconut cream and season, then warm through.
3.
To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilli and reserved coriander leaves.

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