2 TBSPS FINO OLIVE OIL, 1 ONION CHOPPED, 2 CLOVES GARLIC CHOPPED, 1 INCH PIECE OF GINGER PEELED AND CHOPPED, 1 PUMPKIN (ABOUT 1KG IN WEIGHT WHEN WHOLE) PEELED AND CHOPPED, 1 LARGE COOKING APPLE PEELED AND CHOPPED, 500ML VEGETABLE STOCK, 1 TBSP RED CURRY PASTE, 1 TIN COCONUT MILK, JUICE OF 1 LIME, HANDFUL OF CORIANDER, SALT AND PEPPER
WARM 2 TBSPS FINO OLIVE OIL IN A WIDE BOTTOMED PAN - ADD THE ONION, GARLIC AND GINGER AND COOK OVER A GENTLE HEAT UNTIL THE ONION IS TRANSLUCENT - APPROX 5 MINS - THEN ADD THE CHOPPED PUMPKIN AND CHOPPED APPLE CHUNKS ALONG WITH THE VEGETABLE STOCK AND SALT AND PEPPER - BRING TO THE BOIL THEN ADD THE RED CURRY PASTE - STIR TO MAKE SURE THE CURRY PASTE IS FULLY MIXED IN, AND THEN ALLOW TO SIMMER FOR 20 MINS UNTIL EVERYTHING IS COOKED AND SOFT - REMOVE FROM THE HEAT AND WHIZZ INTO A SMOOTH SOUP - ADD THE COCONUT MILK AND THE JUICE OF THE LIME. TOP WITH A FEW CORIANDER LEAVES AND SERVE WITH WARM CRUSTY BREAD. IF YOU LIKE IT EXTRA SPICY DRIZZLE WITH FINO CHILLI OIL