Thai Pumpkin Soup with Naan and Herb Butter

Peel and dice pumpkin. Cut lime into wedges. Slice red chilli. Pick coriander leaves and finely dice, discarding stems. Peel and dice onion.

Heat a pot with a drizzle of oil on medium high heat. Add onions and cook for 2 minutes. Add pumpkin, Thai red curry paste and lemongrass, cook for 2 minutes. Add 1 ³⁄₄ cup water, stock concentrate and most of the coconut milk (saving 1/4 cup for garnish), reduce heat and simmer. Simmer for 15-20 minutes or until pumpkin is tender.

Check the pumpkin is tender and blend the soup until smooth. Season with a squeeze of lime juice (to taste) and salt.

Mix butter and coriander (saving some for garnish) together. Heat a pan over medium heat. Heat each naan on both sides for 30 seconds - 1 minute, or until they brown slightly and are piping hot.

Divide soup between bowls. Garnish with sliced chilli, remaining coconut milk, crispy shallots and remaining coriander. Serve with warm naan topped with herb butter on the side. Enjoy!

Peel and dice pumpkin. Cut lime into wedges. Slice red chilli. Pick coriander leaves and finely dice, discarding stems. Peel and dice onion.

Heat a pot with a drizzle of oil on medium high heat. Add onions and cook for 2 minutes. Add pumpkin, Thai red curry paste and lemongrass, cook for 2 minutes. Add 2 cup water, stock concentrate and most of the coconut milk (saving 1/4 cup for garnish), reduce heat and simmer. Simmer for 15-20 minutes or until pumpkin is tender.

Check the pumpkin is tender and blend the soup until smooth. Season with a squeeze of lime juice (to taste) and salt.

Mix butter and coriander (saving some for garnish) together. Heat a pan over medium heat. Heat each naan on both sides for 30 seconds - 1 minute, or until they brown slightly and are piping hot.

Divide soup between bowls. Garnish with sliced chilli, remaining coconut milk, crispy shallots and remaining coriander. Serve with warm naan topped with herb butter on the side. Enjoy!

Peel and dice pumpkin. Cut lime into wedges. Slice red chilli. Pick coriander leaves and finely dice, discarding stems. Peel and dice onion.

Heat a pot with a drizzle of oil on medium high heat. Add onions and cook for 2 minutes. Add pumpkin, Thai red curry paste and lemongrass, cook for 2 minutes. Add 1 cup water, stock concentrate and most of the coconut milk (saving 1/4 cup for garnish), reduce heat and simmer. Simmer for 15-20 minutes or until pumpkin is tender.

Check the pumpkin is tender and blend the soup until smooth. Season with a squeeze of lime juice (to taste) and salt.

Mix butter and coriander (saving some for garnish) together. Heat a pan over medium heat. Heat each naan on both sides for 30 seconds - 1 minute, or until they brown slightly and are piping hot.

Divide soup between bowls. Garnish with sliced chilli, remaining coconut milk, crispy shallots and remaining coriander. Serve with warm naan topped with herb butter on the side. Enjoy!

Peel and dice pumpkin. Cut lime into wedges. Slice red chilli. Pick coriander leaves and finely dice, discarding stems. Peel and dice onion.

Heat a pot with a drizzle of oil on medium high heat. Add onions and cook for 2 minutes. Add pumpkin, Thai red curry paste and lemongrass, cook for 2 minutes. Add 1 cup water, stock concentrate and most of the coconut milk (saving 1/4 cup for garnish), reduce heat and simmer. Simmer for 15-20 minutes or until pumpkin is tender.

Check the pumpkin is tender and blend the soup until smooth. Season with a squeeze of lime juice (to taste) and salt.

Mix butter and coriander (saving some for garnish) together. Heat a pan over medium heat. Heat each naan on both sides for 30 seconds - 1 minute, or until they brown slightly and are piping hot.

Divide soup between bowls. Garnish with sliced chilli, remaining coconut milk, crispy shallots and remaining coriander. Serve with warm naan topped with herb butter on the side. Enjoy!

Peel and dice pumpkin. Cut lime into wedges. Slice red chilli. Pick coriander leaves and finely dice, discarding stems. Peel and dice onion.

Heat a pot with a drizzle of oil on medium high heat. Add onions and cook for 2 minutes. Add pumpkin, Thai red curry paste and lemongrass, cook for 2 minutes. Add 1 cup water, stock concentrate and most of the coconut milk (saving 1/4 cup for garnish), reduce heat and simmer. Simmer for 15-20 minutes or until pumpkin is tender.

Check the pumpkin is tender and blend the soup until smooth. Season with a squeeze of lime juice (to taste) and salt.

Mix butter and coriander (saving some for garnish) together. Heat a pan over medium heat. Heat each naan on both sides for 30 seconds - 1 minute, or until they brown slightly and are piping hot.

Divide soup between bowls. Garnish with sliced chilli, remaining coconut milk, crispy shallots and remaining coriander. Serve with warm naan topped with herb butter on the side. Enjoy!

Peel and dice pumpkin. Cut lime into wedges. Slice red chilli. Pick coriander leaves and finely dice, discarding stems. Peel and dice onion.

Heat a pot with a drizzle of oil on medium high heat. Add onions and cook for 2 minutes. Add pumpkin, Thai red curry paste and lemongrass, cook for 2 minutes. Add 1 cup water, stock concentrate and most of the coconut milk (saving 1/4 cup for garnish), reduce heat and simmer. Simmer for 15-20 minutes or until pumpkin is tender.

Check the pumpkin is tender and blend the soup until smooth. Season with a squeeze of lime juice (to taste) and salt.

Mix butter and coriander (saving some for garnish) together. Heat a pan over medium heat. Heat each naan on both sides for 30 seconds - 1 minute, or until they brown slightly and are piping hot.

Divide soup between bowls. Garnish with sliced chilli, remaining coconut milk, crispy shallots and remaining coriander. Serve with warm naan topped with herb butter on the side. Enjoy!