Thai Roast Pumpkin & Coconut Soup
Ingredients
- 1.5 kg pumpkin peeled and roughly chopped
- 4 tsp sunflower oil
- 1 onion sliced
- 1 tbsp grated ginger
- 1 lemongrass bashed a little
- 4 tbsp Thai red curry paste
- 400 ml can coconut milk
- 850 ml vegetable stock
- lime juice and sugar for seasoning
- 1 red chilli sliced, to serve (optional)
Instructions
- Heat oven to 180C fan. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
- Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. 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.
- Bring to a simmer, cook for 5 mins, then fish out the lemongrass.
- Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.
- Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
- Serve drizzled with the remaining coconut milk and scattered with chilli.
Tried this recipe?Let us know how it was!