Ingredients:
1 (1 1/2 kg) butternut pumpkin
1 (175 g) brown onions
1 (270 g) sweet potatoes
2 (145 g) carrots
1 (155 g) leeks
1 1/2 liters chicken stock
1 tablespoon olive oil
1 -2 tablespoon Thai red curry paste
Directions:
Peel and chop vegetables into bite size pieces.
Warm oil in pot, add Red Thai Curry Paste, saute onion and leek until soft (about 2 to 3 minutes), add other vegetable and stir for another minute of two.
Add chicken stock and bring to the boil, turn down to a simmer and cook for 40 to 45 minutes.
Let cool then either blend in a blender or food process or use a stick blender to smooth out.
Serve with a dollop of cream or sour cream if desired.
Servings: Serve
Time preparation: 45 min.
Time total: 95 min.