Thai pumpkin soup

Name: Thai pumpkin soup
Prep time: 22 min
Cook time: 32 min
Total time: 54 min
Yield: 6 servings
Ingredients: 1½ kg Pumpkin; 4 tsp Sunflower Oil; 1 sliced Onion; 1 tbsp grated Ginger; 1 Lemongrass; 4 tablespoons Thai red curry paste; 400 ml Coconut Milk; 800 ml Vegetable Stock; 1 To taste Lime juice; 1 To taste Sugar; 1 To serve Red Chilli

54 min · Serves 6 · By TheMealDB Import

Vegetarian
Thai
Soup
Haloween
Lunch
Comfort Food
Healthy

Thai, Vegetarian, Soup, Haloween

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

1½ kgPumpkin
4 tspSunflower Oil
1 slicedOnion
1 tbsp gratedGinger
1 Lemongrass
4 tablespoonsThai red curry paste
400 mlCoconut Milk
800 mlVegetable Stock
1 To tasteLime juice
1 To tasteSugar
1 To serveRed Chilli

Method

Prep 22 min · Cook 32 min

1Heat 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.
2Meanwhile, 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.