Serves 4

Ingredients

• 1 onion, chopped
• 1 clove garlic, crushed
• 1 teaspoon grated fresh ginger
• 1 tablespoon olive oil
• 2 tablespoons Thai red curry paste
• 250g sweet potato, peeled and chopped
• 250g pumpkin, peeled and chopped
• 1 litre chicken stock
• 250mL Liddells Lactose Free Thickened Lite Long Life Cream
• 200g tub Liddells Lactose Free Plain Yoghurt
• 2 tablespoons finely chopped fresh coriander

Method

1. Saute onion, garlic and ginger in a non-stick saucepan with oil until soft, add curry paste and cook for 1 minute until fragrant. Add sweet potato, pumpkin and stock and simmer, uncovered for 15-20 minutes or until tender.
2. Puree mixture until smooth and return to saucepan. Stir in cream and reheat gently.
3. Combine yoghurt and coriander. Ladle soup into serving bowls and top with a swirl of coriander flavoured yoghurt.

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