Thai Style Pumpkin soup

I had been given a BIG pumpkin which needed using so I chopped and seeded it and baked it in the oven on baking paper until tender, when it cooled I skinned the pieces and divided it into lots - used some for this soup and froze the rest for later yummy winter soups. I adapted this recipe from the book "Fat Free & Easy" by Jennifer Raymond - hers was an indian spiced soup - to be honest I was feeling a bit lazy and instead of looking out multiple spices - it was just easier to add some green thai curry paste especially as I had some coconut milk already opened! Quick, easy and tasty - who can complain? Add to that - it's low fat and healthy!


2 1/2 cups vege stock
1 onion
2 garlic cloves minced
1-2 tsp green thai curry paste (vegan - no shrimp/fish)
2 cups cooked mashed pumpkin
2 cups of plant milk of choice - (great if you have some coconut milk, or add a few drops of coconut      
                                                     essence to yr plant milk to have a low fat version)

Coriander (cilantro) or parsley for garnish - optional.

Heat 1/2 cup stock in a large pot and cook eat onion and garlic until the onions is soft (about 5 minutes)
Add curry paste and cook 1-2 minutes over low heat to infuse the flavour.
Add remaining stock and the pumpkin and simmer 15 minute

Add the milk and puree the soup in a blender (or food processor or you could use a stick blender).
Return to pot and heat until steaming (don't boil).