This recipe provided by Mei of Turban Chopsticks is easy to whip up, and ideal for those chilly nights in.  Great just by itself or served with warm crusty bread.

Serves: 4 hungry tummies

Cooking time: 30 minutes

4 cups pumpkin (Japanese or Butternut)- peeled and cubed
3 tablespoons Turban Chopsticks Thai Red Curry Paste
2 cups water or vegetable stock
1 medium onion, diced finely
1 handful coriander leaves
1 can (400ml) coconut cream or coconut milk

Method:

1.  Heat oil in large pot, add onion and pan-fry for a couple of minutes.

2.  Add Turban Chopsticks Thai Red Curry Paste, pumpkin, water and coconut cream.

3.  Bring dish to boil, then cover with a lid and simmer for 15-20 minutes until pumpkin is soft and tender.

4.  Once cooked, puree half the soup, to create a smooth consistency, or leave as a hearty texture. 

5.  Serve with a garnish of fresh coriander leaves. 

For something decadent and to get some Omega-3 fatty acids, fold through a cup of fresh, local prawns until tender.  Delicious!!

Recipe courtesy of Turban Chopsticks, 324 Bulwer Street, Perth WA 6000  www.turbanchopsticks.com.au 

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