Ingredients Jump to Instructions ↓

  1. 1 onion chopped

  2. 1tbsp of Thai red curry paste

  3. 2cm piece of fresh ginger, grated

  4. 1kg of pumpkin peeled and cubed

  5. 600ml hot vegetable stock

  6. 200ml single cream

  7. 200ml of coconut milk

  8. 6 spoonfuls goats' yogurt Freshly chopped coriander Thinly sliced spring onion for garnishing Thinly sliced radish for garnishing

Instructions Jump to Ingredients ↑

  1. In a large pan add a dash of sesame oil and gently fry the onion, curry paste and ginger for about a minute or so, add the pumpkin and stock and bring to the boil, simmer for 15 minutes until the pumpkin is soft and cooked. Remove from the heat. Allow to cool a little before adding the cream and coconut milk, place into a blender and liquidise well and season to taste. Mix 6 spoonfuls of goat’s yoghurt with chopped coriander, divide the soup into bowls and spoon over the yogurt and sprinkle with thinly sliced spring onion and radish.


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