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Pumpkin soup with coconut and curry

Our culinary team makes pumpkin soup with coconut and curry.

Ingredients

1Garlic clove
1Chopped shallot
1butternut squash
splash of coconut cream
Stock
1Thai curry paste

Preparation

  1. Peel a butternut squash and cut the flesh into cubes. Sauté the cubes in oil with 1 chopped shallot and 1 chopped clove of garlic. Add enough stock to just cover the cubes.
  2. Let cook gently over low heat. Put the cooked squash in a food processor, add a splash of coconut cream and a teaspoon of Thai curry paste. Blend until smooth and add some stock if needed to make it into a soup.