Thai pumpkin soup

Name: Thai pumpkin soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5kg Pumpkin; 4 tsp Sunflower Oil; 1 sliced Onion; 1 tbsp grated Ginger; 1 Lemongrass; 4 tablespoons Thai Red Curry Paste; 400ml Coconut Milk; 800ml Vegetable Stock; To taste Lime juice; To taste Sugar; To serve Red Chilli

Pure Veg📍Thai🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Vegetarian

Ingredients for Thai pumpkin soup

Complete culinary measure (11 items) · Scale servings or deselect pantry items in the cart panel

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Pumpkin

1.5kg

Sunflower Oil

4 tsp

Onion

1 sliced

Ginger

1 tbsp grated

Lemongrass

Thai Red Curry Paste

4 tablespoons

Coconut Milk

400ml

Vegetable Stock

800ml

Lime juice

To taste

Sugar

To taste

Red Chilli

To serve

step 1

Step-by-Step Instructions

step 1

Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

step 2

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, if you like.