Ingredients

• 2 tablespoons olive oil

• 2 tablespoons Thai red curry paste          

• 1 lemon grass, finely chopped           

• 2 cloves of garlic, crushed

• 1 knob ginger, crushed                      

• 1 x 14 oz can regular coconut milk

• 2-3 small pumpkins or any other types of squash – peeled, seeded and cut into chunks

• 2 tablespoons fish sauce                                                             

• 1 tablespoon coconut sugar

• 2 tablespoons lime juice                                                        

• 2 cups chicken or vegetable broth

Instructions

Heat the oil in a large saucepan or Dutch oven – add curry paste and cook for 1 minute. Add lemon grass, garlic and ginger and cook for 1 minute. Keep stirring to prevent it from sticking.

Add all the ingredients and bring to a boil, then reduce heat and let simmer for 20-25 minutes. Puree in a blender in small batches or use a hand blender for less clean up.