Ingredients
- Pumpkin (1.5 kg)
- Sunflower oil (4 tsp)
- Onion (1 sliced)
- Ginger (1 tbsp grated)
- Lemongrass (1 stalk)
- Thai red curry paste (4 tbsp)
- Coconut milk (400 ml)
- Vegetable stock (800 ml)
- Lime juice (To taste)
- Sugar (To taste)
- Red chilli (To serve)
Instructions
Steps
- Preheat your oven to 200°C (180°C fan) or gas mark 6. In a roasting tin, combine 1.5 kg pumpkin with 2 tsp sunflower oil and seasoning. Roast for about 30 minutes until the pumpkin is golden and tender.
- In a pot, heat the remaining 2 tsp sunflower oil and add 1 sliced onion, 1 tbsp grated ginger, and 1 stalk lemongrass. Cook gently for 8-10 minutes until softened. Add 4 tbsp Thai red curry paste and stir for 1 minute.
- Incorporate the roasted pumpkin, 400 ml coconut milk (reserve 3 tbsp for garnish), and 800 ml vegetable stock into the pot. Bring to a simmer and cook for 5 minutes. Remove the lemongrass stalk.
- Let the soup cool slightly, then blend until smooth using a hand blender or a large blender. Return to the pot to warm through, adding lime juice and sugar to taste.
- Serve the soup drizzled with the reserved coconut milk and topped with sliced red chilli if desired.