Green Curry, Pumpkin, and Coriander Soup Recipe

Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender about 20 minutes.

Drain pumpkin reserving liquid and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.

Stir sour cream butter curry paste coriander and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency at least 10 minutes.