1 red pepper
1 little pumpkin
1 teaspoon of red curry paste
Tarragon to decorate
Clean and cut in chunks all the vegetables. Throw them in a saucepan, add 2 litre of water, curry paste and salt. Bring to the boil and cook it for 30 minutes, or until all the vegetables are cooked trough.
Blend everything. Serve hot with some Tarragon leaves.