Thai Style Pumpkin Soup with Coriander Pesto

Serves

4

Ingredients

• Olive oil, to stir-fry

• 1 onion

• 1 tablespoon grated ginger

• 1 tablespoon Trident Red Curry Paste

• 1kg pumpkin

• 2 cups vegetable stock

• 400ml can Trident Lite Coconut Milk

Pesto

• 2 bunches of coriander

• Juice and zest of 1 lemon

• 2 cloves garlic

• 3 tablespoons

• Sesame oil

Instructions:

• Place pesto ingredients in a food processor and process slowly whilst adding a steady stream of the olive oil.

• Heat oil in a large pan and add onion and stir-fry for 1 minute. Add ginger and curry paste. Add pumpkin and stock and simmer for 15 minutes or until pumpkin is soft. Cool and blend until smooth. Return to the heat and add Trident Lite Coconut Milk.

• To serve, place soup in bowls and swirl in a spoon of pesto. Garnish with reserved coriander leaves.

Tip:

• You could add a packet of Trident Singapore Noodles to this dish.