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Recipe: Thai Pumpkin Soup

Ingredients
  

  • kg pumpkin peeled and roughly chopped
  • 4 teaspoon oil
  • 1 onion sliced
  • 1 tablespoon ginger grated
  • 3 tablespoon Thai red curry paste
  • 400 ml can coconut milk
  • 850 ml vegetable stock
  • 1 red chilli sliced

Instructions
 

  • Heat oven to 200C/180C fan/gas 6.
  • Add pumpkin to a roasting tin with half the oil.
  • Roast for 30 mins until golden.
  • Add oil to a pan with the onion and ginger.
  • Cook until softened.
  • Stir in the curry paste for 1 min.
  • Add roasted pumpkin.
  • Add coconut milk and the stock.
  • Bring to a simmer, cook for 5 mins.
  • Cool for a few mins, then whizz it smooth in a blender.
  • Heat through again in a pot.
  • Serve in a bowl garnished with chill
  • (Chopped Coriander also tastes delicious!)