Description Edit

Ingredients Edit

Directions Edit

  1. Heat the oil in a large pan. Add the Onion and garlic, and cook until soft.
  2. Add the curry paste and cook for a few seconds, stirring.
  3. Add the pumpkin and chicken stock. Stir well, season and simmer for 15–20 minutes.
  4. Transfer the soup to a food processor or blender and puree until smooth.
  5. Return to the pan, check the seasoning and reheat.
  6. Transfer to individual soup plates, swirl in the yogurt and garnish with coriander.

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