Soup

Recipe:

Pumpkin puree 1 cup
3 garlics-chopped
Ginger 1 tablespoon – chopped
Onion 1 big – chopped
Carrot 1-roughly chopped
Ghee 1 tablespoon
Lemon juice as required
Salt if needed
Chicken 1/2
Coconut milk 1 can
Red Thai paste 2 tablespoons

Preparation Method:

Add ghee or oil to the pressure cooker, add onion. Sauté a bit, add ginger & garlic, sauté a bit then add the chicken. Just add the big pieces of chicken, we will chop it later once it is tender. Cook it slightly then add boiled water to make chicken stock, add the vegetables as well . Then close the cooker or the pan if you are not using the pressure cooker.

Once its cooked, take out the chicken and blend the vegetables together with the stock, in a blender or with a hand blender.
Let the chicken cool down a bit and then cut it into small pieces. Remove all the bones.

Heat the oil in a pan add red thai curry paste. Once it starts to give nice aroma, then add the pumpkin, stir a few times then add the blended stock with the chicken. Then add the coconut milk. Stir it & let it boil. Taste it at this stage, if you need to add salt or pepper, you can add it now. Once it starts to boil add lemon and its ready.
Have it with a slice of sourdough.