Pumpkin and green curry soup

Ingredients

1 ½ kgs	Pumpkin, peeled, and cut in chunks (Main)
¼ cup	Olive oil
2	Onions, chopped
50 g	Butter
4	Garlic cloves, chopped
1 Tbsp	Fresh ginger, grated
1 Tbsp	Thai green curry paste (Main)
1 ½ Ltr	Chicken stock
1 cup	Coconut milk
½ cup	Fresh coriander, chopped
1 tsp	Brown sugar
1 to taste	Salt & freshly ground pepper

Directions

1. Set oven to 180C. In an ovenproof dish toss the pumpkin and oil and cook for 25 minutes until soft and golden.
2. Heat the butter in a large saucepan. Add the onion and garlic and cook for 4 minutes until softened.
3. Stir in the ginger and curry paste and stir for a further 2 minutes until fragrant.
4. Add the pumpkin, stock and brown sugar, and simmer for 20 minutes until all the flavours develop.
5. Blend until it is the texture you prefer, either smooth or slightly chunky.
6. Return to the heat, add the coconut milk, and season to taste.
7. Before serving add coriander and serve with hot bread.