Thai pumpkin soup

Ingredients 

1 med- large Kent Pumpkin

3/4 jar if Thai green Curry paste

1 leek

1 brown onion

1tbl of garlic minnced 

1 tbs of minced ginger

1 tsp of oil

1ltr of chicken stock or enugh to cover pumpkin

1-2 tuns coconut milk

Method 

Add in a saucepan the Cube pumpkin and dice leeks, onions and the minced garlic and ginger and the green Carry paste. Add the Chicken stock and bring to the boil cook until a veggies are soft and add the Coconut milk let it cool a bit and blitz in a blender until smooth. Serve with a dab of sour cream! Enjoy !