Ingredients
- Pumpkin (1.5 kg)
- Sunflower Oil (4 tsp)
- Onion (1, sliced)
- Ginger (1 tbsp, grated)
- Lemongrass (1)
- 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 for fan oven) or gas mark 6. Place the pumpkin or squash in a roasting pan, drizzle with half of the sunflower oil and season with salt and pepper. Roast for about 30 minutes or until the pumpkin is golden and tender.
- In a pot, heat the remaining sunflower oil over medium heat. Add the sliced onion, grated ginger, and lemongrass. Sauté gently for 8-10 minutes until the onion is softened.
- Stir in the Thai red curry paste and cook for an additional minute. Add the roasted pumpkin, all but 3 tablespoons of the coconut milk, and the vegetable stock. Bring the mixture to a simmer and cook for 5 minutes. Remove the lemongrass and let the soup cool for a few minutes.
- Blend the soup until smooth using an immersion blender or in a regular blender in batches. Return the soup to the pot, heat through, and adjust seasoning with lime juice, salt, pepper, and sugar to taste.
- Serve the soup drizzled with the reserved coconut milk and garnished with red chilli if desired.
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