Thai pumpkin soup — roasted pumpkin blended into a fragrant red curry and coconut broth with ginger and lemongrass, finished with lime and chilli. Velvety, warming and aromatic.
- 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
Tags:
Soup HaloweenVideo
Preparation
- Heat the oven to 200C/180C fan/gas 6. Toss the pumpkin in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.
- Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass and gently cook for 8–10 minutes until softened. Stir in the curry paste for 1 minute, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk, and the stock. Bring to a simmer, cook for 5 minutes, then fish out the lemongrass. Cool for a few minutes, then whizz until smooth with a hand blender, or in a blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar if needed. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.
