2 tbsp vegetable oil
2 tbsp Thai curry paste
1 onion, diced
1 celery stalk, diced
1 tomato, chopped
1 kg pumpkin, peeled and diced
Salt and freshly ground black pepper
1 litre (4 cups) vegetable or chicken stock
1 x 400 ml can coconut milk
Coriander leaves for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a large heavy-based saucepan over a medium heat. Add oil and Thai curry paste and cook for 1-2 minutes, stirring often, until fragrant. Add the onion, celery, tomato and pumpkin, and season with salt and pepper. Reduce heat and cook for 15 minutes, stirring often.
Add stock to the saucepan, raise the heat and bring to the boil. Reduce to a simmer, cover the saucepan and cook for 20 minutes, or until the pumpkin is tender. Purée soup and strain into a clean saucepan.
Return the soup to the boil, whisk in the coconut milk and adjust seasoning. Serve with coriander leaves as a garnish.