Spicy and delicious! Great way to use up that half a pumpkin that's been in the fridge for weeks..

You need:

1 chopped onion

4cm grated ginger

1-3 chopped chillies

handful of fresh coriander

1/2 kg roughly chopped pumpkin

1 chopped carrot

1 Tbsp butter & extra oil for sauteeing

500g vege stock

2 Tbsp red curry paste (Ayam is good)

165g tin coconut milk

1 Tbsp fish sauce

1 Tbsp sugar (I use rapadura)

Optional - king prawns

Instructions:

Saute onion, ginger, chilli and corinader for a couple of minutes in butter & oil.

Add the rest of the ingredients.

Simmer for 20 minutes.

Blend until smooth.

Garnish with chilli, coriander and pepper.

Extra good with a handful of fresh king prawns added at the end (after blending) and cooked for about 5 minutes!