THAI PUMPKIN SOUP

1 kilo butternut pumpkin, peeled and diced

1 onion, peeled and diced

1 teaspoon chopped garlic

2 tablespoons thai red curry paste

1 can coconut cream

2 cups chicken stock

salt and pepper to taste 

red chilli flakes to serve

in a large pot, over medium heat, add the curry paste and stir till fragrant.

add the pumpkin, onion and garlic. stir to combine.  stir in the coconut cream until well combined.

stir in the chicken stock.

cover and bring to boil then turn down heat to simmer.

cook until pumpkin is very soft.  

add salt and pepper.

remove from heat.

use a stick blender and blend until smooth.  alternatively let soup cool for 5 minutes then use a processor to blend, in batches, until smooth (reheat if needed).

serve sprinkled wth a small amount of red chilli flakes.