Red curry soup (4p)

1 table spoon oil

3 table spoons red curry paste

1 table spoon grated ginger

5 dl vegetable stock

2 cans coconut milk

800 g pumpkin

4 slices whole grain bread

2 table spoon sesame oil

2 table spoon sesame seeds

250 g noodles

4 spring onions

2 dl bean sprouts

fresh coriander

1 dl peanuts

Fry the curry paste and the ginger in the oil for two minutes. Pour in the stock and the coconut milk and bring to a boil. Cut the pumpkin in smaller pieces and boil for 5 minutes or until the pumpkin is soft. Cut the bread in cubes and fry in the sesame oil together with the sesame seeds. Salt the bread cubes. Dry on some paper. Slice the spring onion. Add the noodles to the soup when 2 minutes remain on the pumpkin. Serve in bowls and decorate with coriander, beans sprouts, peanuts, bread cubes and spring onion.