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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.

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