We recently catered for the WA State Dressage Championships at the State Equestrian Centre.  It was cold and one of the dishes  we served was pumpkin soup.

Gemma was so impressed, she emailed us for the recipe.  We thought we’d share so you can make this delicious soup too.

Sautee off garlic, ginger, onions, fresh chilli, Thai green curry paste. Then add coconut cream and pumpkin, top up with water and vegetable stock. Once it has boiled blend with hand beater and pass through a strainer. Finally add a touch of fish sauce, sweet chilli sauce and  salt and pepper.

That’s it!