Thai Pumpkin Coconut Soup

Serves 4

Ingredients: 1 tbsp Canola Oil 1 cup chopped onion 1 garlic clove 1 tbsp Thai red curry paste 1 stalk lemongrass 398ml pumpkin (1can) 398ml coconutmilk 284ml chickenbroth or vegetablebroth 250ml water green onions

Directions: 1. In a large saucepan, heat oil over medium-high heat. Sautée onion until golden. 2. Add garlic, currypaste and lemongrass and cook for 1 minute. 3. Stir in pumpkin. Add coconutmilk, broth, water and stir to combine. Remove lemongrass, and blend. Optional: Add some finely diced pumpkin and simmer for about 20 min or until pumpkin is tender. 5. Garnish with some sweet red-chilli sauce and chopped green onions..