Many thanks to my fabulous vego friend Liana for this delicious recipe:
Pumpkin, roughly diced
1 brown onion, chopped
1 to 2 tablespoons red curry paste
1 to 2 cups vegetable stock
400 ml coconut milk
Coriander pesto stuff
1 bunch of coriander [cilantro]
1 lemon (rind and juice)
1 to 2 cloves garlic
1 teaspoon honey
about a tablespoon of olive oil
Heat the oil in a pot. Add the onion and curry paste and stir until onion is brown. Add the vegetable stock and the pumpkin. Simmer, stirring occasionally until the pumpkin is soft. Blend the pumpkin with one of those hand held whizzy things. Stir in the coconut milk.
Chuck all ingredients into a blender and whiz until nice and smooth.
Serve the soup with a generous drizzle of the coriander stuff and some nice crusty bread.
You can freeze lunch-sized portions of this to take to work. Yum!