This soup is a bit of a cheat and is a quick way to make a tasty pumpkin soup on a weeknight.

All you need is a pumpkin, some Thai curry paste, and some coriander (if you can tolerate it).

Ingredients

• Butternut pumpkin (diced)
• Water
• Iodised salt
• Thai curry paste
• Coriander (¼ cup)

Instructions

1. Dice a butternut pumpkin or buy a ready diced packet from the supermarket
2. Boil a saucepan of water with some iodised salt
3. Added the diced butternut pumpkin and cook until the pumpkin is soft
4. Add a tablespoon of Thai curry paste
5. Add ¼ cup of coriander leaves and stalks and roots
6. Blend with a stick blender or in a fair dinkum blender
7. Pour into a bowl and garnish with coriander leaves

Final thoughts

Coriander is a herb you love or hate I think. I know many people hate it and describe the taste in various ways including like eating soap.

I love the taste of coriander and I find that while leaves are the most commonly used part and if you want to impart a more intense flavour I suggest finely chopping the roots and stalks and adding them.