Thai Pumpkin Soup - cooking recipe

Ingredients
    1 butternut pumpkin (peeled seeded and chopped)
    1 red onion (chopped)
    2 tablespoons oil
    2 tablespoons Thai red curry paste
    4 -6 cups chicken stock
    1 (400 ml) can coconut milk
    100 g cooked rice vermicelli
Preparation
    Saute onion in a little oil, add pumpkin and brown a little ( this gives a great nuuty flavour to the pumpkin.
    Add red curry paste, coat pumpkin and onions well.
    Add stock and simmer for 10-15 minutes.
    Add coconut milk and simmer for a further 10 minutes.
    At this point, blitz or mash soup to desired consistency.
    Add cooked rice vermicelli simmer further 5 mins this will thicken the soup a great deal.
    Serve with a big dollop of cream and fresh coriander and red chilli if you like it hot like me!
    You can also add chicken or seafood to this for a complete meal, but it is pretty filling on it's own!
    Enjoy :).

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