Thai style pumpkin soup
Prep:
20 mins
Cook:
40 mins
Spicy creamy pumpkin soup with a hit of chilli and Asian flavours.
1½ kg pumpkin or squash, peeled and roughly chopped
4 tsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a little
3-4 tbsp Thai red curry paste
400ml can coconut milk
850ml vegetable stock
Lime juice and sugar, for seasoning
1 red chilli, sliced, to serve (optional)
Preheat the oven to 200°C / 400°F / Gas mark 6.
Mix the pumpkin or squash in a roasting tin with half the oil and some salt and pepper.
Roast for 30 minutes until golden and tender.
Meanwhile, pour the remaining oil in a pan with the onion, ginger and lemongrass.
Cook for 10 minutes until everything is soft.
Stir in the curry paste for 1 minute.
Reserving 3 tablespoons of the coconut milk, add the rest followed by the roasted pumpkin and the stock.
Bring to a simmer, cook for 5 minutes then remove the lemongrass.
Allow the soup to cool for a few minutes then blitz until smooth in batches.
Heat the pureed soup through seasoning with salt, pepper, lime juice and sugar, if needed.
Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.
Serves
6
Preparation Time
20 minutes
Cooking Time
40 minutes
Main ingredients
Vegetables, Chilli, Spice, Stock/Broth
Recipe Type
Soups, Vegetarian
Cuisine
Thai
Special Info
Vegetarian
Level of Difficulty
Easy
