Asian 25 min

Thai pumpkin soup

Name: Thai pumpkin soup
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
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

souphaloweenvegetarianhealthy

Ingredientsfor 2

250

Cal

Protein

30g

Carbs

14g

Fat

11.5kg Pumpkin
24 tsp Sunflower Oil
31 sliced Onion
41 tbsp grated Ginger
51 Lemongrass
64 tablespoons Thai Red Curry Paste
7400ml Coconut Milk
8800ml Vegetable Stock
9To taste Lime juice
10To taste Sugar
11To serve Red Chilli

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Instructions

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.
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.