2 tblsps vegetable oil
2 red onions, finely chopped
1 stalk lemongrass, white part, only, finely chopped
3 cloves garlic, crushed
2 tblsps grated fresh ginger
1 tblsp Thai red curry paste
600g butternut pumpkin, peeled and chopped
600g sweet potato, peeled and chopped
4 cups chicken stock
4 kaffir lime leaves
400ml coconut cream
1 tblsp fish sauce
Fresh coriander and thinly sliced green spring onions, to garnish
Toasted roti bread, to serve
Heat oil in stockpot over a medium heat. Add onions and lemongrass. Cook, stirring, for about 7 minutes, or until soft, Add garlic, ginger and paste. Cook, stirring, for 3 minutes.
Add pumpkin, sweet potato, stock and lime leaves. Gently boil, covered, for 20 minutes, or until potato and pumpkin are tender. Take off heat. Leave to cool slightly.
Discard leaves. Blend soup until smooth. Return to same clean pot. Add cream and sauce. Stir over heat until hot.
Garnish with coriander and spring onions. Serve with roti.