Thai Pumpkin Soup

Ingredients

• 1500 gpumpkin, or butternut squash; peeled, deseeded and cubed
• 4 tspsunflower oil, half for roasting, half for frying aromatics
• 1onion, sliced
• 1 tbspginger, grated
• 1lemongrass, stalk; bruised, removed before serving
• 4 tbspthai red curry paste, use vegan paste if required — standard paste may contain fish sauce or shrimp paste
• 400 mlcoconut milk, 3 tbsp reserved for serving
• 800 mlvegetable stock
• lime juice, to taste
• sugar, to taste; optional
• red chilli, to serve; optional

Method

1. 1

   Heat oven to 200°C (180°C fan/gas 6). Toss the pumpkin in a roasting tin with half the oil and seasoning. Roast for 30 minutes until golden and tender.

2. 2

   Meanwhile, heat the remaining oil in a pan. Add the onion, ginger and lemongrass and cook gently for 8–10 minutes until softened.

3. 3

   Stir in the curry paste and cook for 1 minute. Add the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer and cook for 5 minutes. Remove and discard the lemongrass.

4. 4

   Cool slightly, then blend until smooth with a hand blender or in batches in a large blender. Return to the pan and heat through. Season with salt, pepper, lime juice and a pinch of sugar if needed.

5. 5

   Serve drizzled with the reserved coconut milk and scattered with sliced red chilli if using.