Spicy Pumpkin and Chicken Soup

1. Heat the oil in a large saucepan over a medium heat. Add the pumpkin and cook for two minutes. Add Shemin’s Curry Paste and cook for one minute or until fragrant.
2. Add the stock to the pan. Bring to the boil. Reduce the heat to medium and simmer for five minutes or until the pumpkin is tender. Remove from the heat. Cool slightly and use a blender or a stick blender to blend until smooth.
3. Add the coconut cream and place over a medium heat. Bring to a simmer. Add the chicken and beans. Cook for two minutes or until the beans are tender.
4. Divide the soup among serving bowls. Top with the yoghurt or crème fraiche. Sprinkle with chopped chilli, coconut and chives.
5. Serve with Shemin’s Indian Breads.

Tips:

• If you prefer your soup more runny, add more stock or water at the end of cooking.
• If making a vegetarian / vegan version of this soup then you can use coconut yoghurt and also add chickpeas instead of chicken.