1 tablespoon vegetable oil
1 small onion, finely diced
1 tablespoon Thai red curry paste
600g butternut pumpkin, peeled and diced
3 cups of liquid vegetable stock
¼ cup Buderim Ginger Refresher Cordial
½ cup coconut milk
Extra coconut milk for serving
Chopped fresh coriander leaves for serving
- Heat oil in a medium saucepan over a medium heat. Add onion and cook for 2-3 minutes or until softened. Stir in curry paste and pumpkin and cook for a further minute.
- Pour in stock and Buderim Ginger Refresher Cordial and simmer covered for 10 minutes or until pumpkin is soft. Remove from heat.
- Mix in coconut milk and with a stick blender or in a blender, wizz soup until smooth.
- Serve soup with an extra swirl of coconut milk and sprinkle of coriander.
Tip: Serve with a few grilled garlic prawns or tofu slices on top.