Spiced Spinach & Pumpkin Soup

This wonderful autumn vegetable makes a delicious, warming and lightly spiced soup

Preparation:

1. Place a large pan over a medium heat. Add the curry paste and cook for 30 secs./ 1 minute.
2. Add the pumpkin and stock, cover and cook for 6 minutes or until the pumpkin is tender.
3. Blend the mixture in a blender until smooth.
4. Return to the saucepan. Add the coconut milk and heat for 3 minutes or until hot.
5. Stir in the spinach leaves until wilted - reserve a small number for garnish.
6. Ladle into bowls and sprinkle with chilli and a couple of torn spinach leaves to serve.