Serves 6-8

 Ingredients

1 whole Butternut pumpkin, peeled, de-seeded, flesh chopped into 2cm cubes

I large onion, diced

1 small (or half a large) red capsicum (AKA sweet bell pepper), de-seeded and diced

1 tablespoon oil (canola, sunflower)

1 tablespoon Thai red curry paste

1 Tablespoon smooth peanut butter

1 tablespoon Thai fish sauce

1 litre salt-reduced chicken stock (or vegetable stock)

1 can light (reduced fat) coconut milk

Fresh coriander (cilantro), for garnish

 Method

• Place the pumpkin into a microwave safe container and microwave on high for 8-10 minutes, or until the pumpkin is soft. Set aside.
• Heat the oil in a soup pot over medium heat. Fry the curry paste for a few minutes.
• Add the onion and capsicum and stir fry until onion is transparent.
• Add the peanut butter and stir until mixed.
• Return the cooked pumpkin to the pot and stir until combined.
• Add the stock and coconut milk to the pot and use a stick blender to puree until smooth (or transfer to a blender, puree, and return to the pot).
• Simmer for 15 minutes, or until reduced to your liking.
• Serve with fresh coriander as garnish.

 Notes: you could use other pumpkin varieties; substitute half a large pumpkin for the whole butternut.

You could also boil the pumpkin on the stove if you wish.

Delicious served with wholegrain sourdough