You will need:
- 1 Tbs coconut oil
- 1 brown onion diced
- 1 Tbs red curry paste
- 2 cups chicken stock
- 400g tin coconut milk
- 1 butternut pumpkin, (1.4kg) peeled and diced
- Salt and pepper
- Coriander
Let's make it:
Step 1:
Press SAUTE on the Pressure Multicooker and START/STOP, allow to preheat.
Step 2:
Add oil, preheat. Add onion, cook for 3 minutes. Add curry paste and sauté for 1 minute.
Step 3:
Press START/STOP, add stock, coconut milk and pumpkin.
Step 4:
Secure the lid, ensure the steam release valve is in the seal (closed) position. Select SOUP, adjust the time to 10 minutes and press START/STOP.
Step 5:
Once the Pressure Multicooker has finished cooking, allow a natural pressure release time of 2 minutes.
Step 6:
With a stick blender blend soup to a thick consistency.
Step 7:
Serve with coriander and season with sea salt and freshly cracked pepper.
