Thai Spiced Pumpkin Soup

Serves 4.  This recipe was given to us by our Electrician – Kieran Raleigh

1 onion
2 cloves garlic
1 tablespoon Thai curry paste
1 tablespoon peanut oil
1 kg pumpkin
500ml chicken stock
300ml coconut milk
2 tablespoons brown sugar
salt and pepper

Dice onion and garlic.  Heat oil and cook the onion and garlic with the curry paste for 5 minutes.  Add diced pumpkin and cook for an additional 5 minutes.  Add stock.  Simmer for 30 minutes.  Puree soup and then put it back into the saucepan.  Add the coconut milk, sugar and salt and pepper and warm through.

Serve with glass of Pfeiffer Carlyle Gewurztraminer.

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