1 tbs peanut oil
½ a butternut pumpkin (about 800g), peeled and chopped
1 medium kumera (orange sweet potato), peeled and chopped
1 onion, finely diced
1 tsp Gourmet Garden garlic paste
1 tbs Gourmet Garden Thai seasoning
2 cups chicken stock
165ml can of light coconut milk
1 tbs fish sauce
Squeeze of lime juice
Gourmet Garden coriander paste, to serve
Heat oil in a large heavy-based saucepan, add onion, stir over medium heat till onion is beginning to become transparent. Add garlic and Thai seasoning, continue to cook, stirring for a further 2-3 minutes until onion is cooked, Add pumpkin, sweet potato and stock, cover and bring to the boil. Reduce heat and simmer for 20-30 minutes until veggies are tender. Blend the hot soup until smooth. Return to the pan and add coconut milk, fish sauce and lime juice. Stir till heated through. Taste and add extra fish sauce and/or lime juice if it needs it.
Pour into bowls, add a little Gourmet Garden coriander paste to the centre of each and swirl through with a teaspoon before serving.