Ingredients
Pumpkin1.5 kg
sunflower oil4 tsp
Onion1 sliced
ginger1 tbsp grated
Lemongrass1 stalk
Thai red curry paste4 tbsp
Coconut milk400 ml
Vegetable stock800 ml
Lime juiceTo taste
SugarTo taste
Red chilliTo 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.