Thai pumpkin soup

Vegetarian · Thai classic.

Ingredients

• 1.5kg Pumpkin
• 4 tsp Sunflower Oil
• 1 sliced Onion
• 1 tbsp grated Ginger
• 1 Lemongrass
• 4 tablespoons Thai Red Curry Paste
• 400ml Coconut Milk
• 800ml Vegetable Stock
• To taste Lime juice
• To taste Sugar
• To serve Red Chilli

Method

1. Season — Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
2. Continue cooking — Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.
3. Stir — Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock.
4. Simmer — Bring to a simmer, cook for 5 mins, then fish out the lemongrass.
5. Blend — Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.
6. Season — Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
7. Serve — Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

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