Ingredients
1 large onion, chopped
2 tsp rice bran oil
1-2 tsp red curry paste
¼ tsp SIDS CRAZY SALT
2 cups vegetable stock
250 g pumpkin, peeled & cut in 6 chunks
250 g kumara, peeled & thick sliced
sugar to taste
300 g lite coconut cream
SIDS SALT & PEPPER to taste
chopped spring onion to garnish
Directions
Turn your crockpot on to LOW and spray the bowl with oil.
Cook onion in a frypan with oil until transparent. Stir in curry paste, SIDS CRAZY SALT and ½ cup of stock until the curry is well combined. Pour into the crockpot along with the remaining stock. Add pumpkin, kumara and sugar.
Cover and cook on HIGH for 5 hours or LOW for 8 hours. Using a stick blender, purée the mixture to thick soup consistency by adding coconut cream. Season with SIDS SALT & PEPPER to taste.
Serve with a sprinkle of spring onion and crusty bread or poppadoms. Leave leftover soup for 2 hours then refrigerate.
