Yum! Soups are the best on cold winter nights and this one from Aldi looks delicious!
1 onion, chopped
1 tsp Asia Specialities red curry paste
1L Chefs’ Cupboard Liquid chicken stock
1 butternut pumpkin, peeled and diced
1/2 cup Westacre Manhattan Cream Cheese Block
1/4 cup chopped coriander
Pure Vita Vegetable oil
- Heat a little vegetable oil in a large saucepan, add onion and cook until soft. Stir in curry paste, then add stock and pumpkin. Simmer until pumpkin is tender.
- Use a stick blender to blend in batches until pureed, then return all of the mixture to the pan. Stir in cream cheese and coriander, and serve with extra cream cheese and coriander on top.
Serves 4 : Prep Time 15mins : Cook Time 30mins