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