Thai Pumpkin Soup

Delicious, easy, healthy pumpkin soup with a kick. Suitable for vegans.

Ingredients

• RYVITA^® Multigrain Crispbread
• 1 kg Pumpkin
• 250ml Coconut mil
• 2 tsp Red Thai Curry Paste
• 2 cups water

Method

1. Chop the pumpkin up into small pieces. 2. Heat a large saucepan. Throw in Thai red curry paste and pumpkin, cook for about a minute. 3. Pour in the coconut milk. Cook for a minute. 4. Pour in the water, bring to the boil. Reduce the heat heat and simmer for 15-20 mins, or until the pumpkin is soft. Leave to cool. 5. When it has cooled down, put in the blender in small batches.

I like to make a big batch and freeze small containers of it. Absolutely divine when you come home from work and could not be bothered cooking, just throw it in to defrost, get some ryvitas and you're set. A nice, quick, healthy meal.