Organic Pumpkin and Coconut Cream Soup

Bannie Williams makes this organic pumpkin soup every week or two to pull out for an easy, nutritious and vegetarian meal.

Makes 4 large bowls

INGREDIENTS 
1-1.5kg of organic pumpkin (I use kent)
1L vegetable stock
1 medium sized leek
1tsp red curry paste
Coriander to garnish
Olive oil for frying
200ml organic coconut cream

METHOD 
1 Cut the skin off the pumpkin and chop into even sized chunks. Then, wash and chop the leak into small rings. Set aside.
2 In a large pot, bring the olive oil to a medium heat and saute the leeks until soft. Then add the curry paste. Allow the leeks to cook in the paste for a minute or two before adding all of the stock. Allow the stock to bubble for around 30 seconds and then add all of the pumpkin. Bring to the boil. Once boiling, turn down to a gentle simmer and allow to cook for around 20minutes until the pumpkin is tender and breaking apart. Take off the heat and allow to cool for a few minutes.
3 Using your preferred method of food processor (I use the handheld) blitz the contents of the pot until a silky smooth soup is formed. Then, add the coconut cream and stir well.
4 Season according to taste and serve with fresh coriander.