3 cups red pumpkin, peeled & cut into 12 mm. (1/2") cubes
1 onion, chopped
1 tbsp. red curry paste
2 cups coconut milk
1 seasoning vegetable cube
1 tbsp. oil
Salt to taste
Chopped coriander (cilantro) for garnishing

Pumpkin Soup

1. Heat the oil in a large wok, add the onion and fry for a few minutes.
2. Add the red curry paste and fry for 4 minutes.
3. Stir in the pumpkin pieces, coconut milk, seasoning cube and 2 cups of water.
4. Cover with a lid and simmer for 15 to 20 minutes or until the pumpkin is tender. Do not overcook.
5. Puree half the soup and leave the other half as it is. Add salt.
6. Mix both of pumpkin mixtures, heat and serve garnished with coriander.
   Serves 4 to 6
   Preparation time: 40 minutes