- 1 kg butternut pumpkin peeled and diced
- 2 tablespoons red curry paste
- 300 ml Coconut cream
- ¼ cup Coriander chopped
- Saute pumpkin and red curry paste until it starts to catch on the saucepan.
- Add coconut cream to deglaze the pan, top with enough water to level with the pumpkin and bring to boil. Reduce heat simmering until the pumpkin becomes soft and mushy.
- Puree, season with sea salt and pepper and fold in chopped coriander.