Thai Pumpkin Soup

Instructions

1. 1

   Preheat Oven and Roast Pumpkin

   5 min

   Set your oven to 200°C (180°C fan) or gas mark 6 to preheat. In a roasting tin, mix 1.5 kg pumpkin with 2 tsp sunflower oil and season with salt and pepper. Roast the pumpkin for approximately 30 minutes, until it turns golden brown and is easily pierced with a fork, indicating it is tender.

2. 2

   Sauté Aromatics

   28 min

   In a large pot, heat the remaining 2 tsp sunflower oil over medium heat. Add 1 sliced onion, 1 tbsp grated ginger, and the 1 stalk lemongrass, cooking gently for 8-10 minutes until the onion is translucent and softened. Stir in 4 tbsp Thai red curry paste and cook for an additional minute to enhance the flavors.

3. 3

   Combine Ingredients and Simmer

   17 min

   Add the roasted pumpkin to the pot along with 400 ml coconut milk (set aside 3 tbsp for later) and 800 ml vegetable stock. Increase the heat to bring the mixture to a gentle simmer and let it cook for 5 minutes to meld the flavors. Remove the lemongrass stalk, leaving behind its aromatic essence.

4. 4

   Blend Soup Until Smooth

   10 min

   Allow the soup to cool slightly before blending it until smooth using an immersion blender or transferring it to a countertop blender. Once blended, return the soup to the pot over low heat to warm through, and adjust the flavor with lime juice and sugar according to your taste preference.

5. 5

   Serve and Garnish

   5 min

   Ladle the soup into bowls and drizzle with the reserved coconut milk for a creamy finish. Top each bowl with slices of red chilli for a pop of color and a hint of spice if desired.

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