1 tbsp Canola Oil
1 cup chopped onion
1 garlic clove
1 tbsp Thai red curry paste
1 stalk lemongrass
398ml pumpkin (1can)
284ml chickenbroth or vegetablebroth
In a large saucepan, heat oil over medium-high heat. Sautée onion until golden.
Add garlic, currypaste and lemongrass and cook for 1 minute.
Stir in pumpkin. Add coconutmilk, broth, water and stir to combine.
Remove lemongrass, and blend.
Optional: Add some finely diced pumpkin and simmer for about 20 min or until pumpkin is tender.
Garnish with some sweet red-chilli sauce and chopped green onions.