Creamy pumpkin curry soup with rice

Enjoy this creamy pumpkin curry soup. Serve with rice and top with coarsely chopped coriander.

Ingredients

1. 400g of pumpkin butternut
2. 3tbsp of red curry paste
3. 250ml of coconut milk
4. 500g whole grains grains
5. 2 fresh coriander
6. 2tbsp of olive oil

Instructions:

1. Clean the pumpkin and divide it into small cubes. Heat oil in a deep frying pan, add the cubes and fry for a few minutes.
2. Add red curry and mix well.
3. Add coconut milk and water, and stir well. Bring to boil, turn down the heat and put on the lid . Let it simmer until the pumpkin is tender, approximately. 15-20 minutes.
4. Boil rice according to the instructions on the package.