Warm up with Toni Street's mum's quick and easy Thai pumpkin soup recipe

Nothing says winter like a warm and hearty pumpkin soup for lunch and Toni has got the perfect recipe for you to try!

You won't believe how simple, yet wildly flavourful this Thai Pumpkin Soup is.

Fragrant, gently spicy, creamy, rich and sneakily healthy - you'll enjoy every spoonful!

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Ingredients:

• 1kg pumpkin, chopped into 1cm chunks
• 2 onions, chopped
• 2tbls olive oil
• 2tsp green curry paste
• 4cups vegetable stock
• 2 medium carrots, sliced
• 2 medium kūmara, chopped
• 400ml coconut cream or milk
• 1TBSP soy sauce

Method:

1. Roast pumpkin until just done.
2. Heat oil on medium heat, in a big saucepan. Throw in your chopped onion and curry paste and cook for two minutes.
3. Add the vegetable stock, then the carrots, kūmara and cooked pumpkin.
4. Cover and cook for 12 minutes.
5. When the time's up, add the coconut cream and soy sauce.
6. Blend until smooth.
7. Taste and season with salt and pepper.
8. Enjoy!