Pumpkin Soup (Cheryl Hogger)

Ingredients:
3 x 510g pumpkin soup
3 x tspns red curry paste
3 x 400ml cans coconut milk
2 cups (250ml) chicken stock (more or less depending on thickness required)
3 x chicken thigh fillets (340g) maybe ¼ kg
½ bunch green onions (shallots)
2 – 3 tbspns coriander leaves (or substitute dried)
chopped pumpkin pieces (butternut)

Method:
Add curry paste to heated oil in pan until fragrant.
Add soup, coconut milk & stock to pan and bring to boil.
Add chicken and pumpkin and stir until cooked.
Stir in shallots and chopped coriander.


Notes:
Use prawns & vegie stock instead of chicken
Use deb potatoes for thickening of soups