Thai Pumpkin Soup
A creamy Thai pumpkin soup with coconut milk, lemongrass, and red curry paste, finished with a drizzle of coconut milk and lime.
Steps
- 1
Preheat the oven to 200C/180C fan/gas 6. Toss the pumpkin in a roasting tin with half the oil and seasoning, then roast for about 30 minutes until golden and tender.
- 2
Meanwhile, heat the remaining oil in a pan with the onion, ginger and lemongrass for 8-10 minutes until softened. Stir in the curry paste for 1 minute, then add the roasted pumpkin, all but 3 tablespoons of the coconut milk and the stock. Bring to a simmer and cook for 4-5 minutes. Remove the lemongrass. Cool briefly, then blend until smooth. Return to the pan and heat through, seasoning with salt, pepper, lime juice and sugar if needed. Serve with a drizzle of the remaining coconut milk and optional chopped red chilli.
