This is another version of my Thai pumpkin soup but chunky and easier. Honestly I wanted something quick and easy and it was this or take away. Ingredients 3 tablespoons Thai red curry paste 2 Spanish onions finally diced 2 sticks of celery with leaves finely diced 2 red capsicums finely diced 3 carrots grated 3 potatoes finely dices 1 dessert spin sesame oil 2 tablespoons olive oil 1 tablespoon sweet chilli sauce I dessert spoon vegeta or preferred vegetable stock Black pepper to taste 2 tins of diced tomatoes 2 tins Heinz 535 g pumpkin soup Natural yoghurt Heat oil in a large saucepan pan and add onions and celery. Cook for 2 minutes stirring until onions translucent and the add the red curry paste. Cook for a few minutes unti fragrant and add the capsicum potatoes carrots and tomato soup. Stir and allow to cook until potatoes start to soften. Add 2 cans of pumpkin soup, stirring regularly to heat through, making sure potato is cooked.. Add pepper to taste. Serve…add a dollop of natural yoghurt. Enjoy.