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Thai-Style Pumpkin Soup with Coriander Pesto
Ingredients
  • 2 bunches coriander, roots trimmed (a few leaves reserved for garnish)
  • Zest and juice of 1 lemon
  • 2 garlic cloves
  • ⅓ cup (80ml) olive oil
  • 1 onion, chopped
  • 2 teaspoons grated ginger
  • 1 tablespoon Thai red curry paste
  • 1kg pumpkin, peeled, cut into small cubes
  • 2 cups (500ml) Massel vegetable liquid stock
  • 400ml canned light coconut milk
  • Thinly sliced red onion, to garnish
  • Thinly sliced red chilli, to garnish
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