Spicy Thai Pumpkin Soup
Serves 4-5
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This is a lovely warming spiced up version of pumpkin soup. It is quite spicy, so cut down on the red curry paste if you only want a bit of warmth.
Ingredients:
1kg peeled pumpkin cut into 4cm chunks
1 red onion, sliced
2 cloves garlic, grated
2cm piece fresh ginger, grated
400ml tin coconut cream
1 litre vegetable stock
salt and pepper
3 tbsp olive oil
1 tbsp Thai red curry paste
1 tbsp coriander stalks, chopped
coriander leaves & spicy pumpkin seeds to serve
Preheat the oven to 200 degrees C.
Line a roasting pan with greaseproof paper and add the pumpkin. Douse in some of the olive oil and roast for about 30 minutes till softened.
Fry the onion gently in olive oil till softened. Add the ginger and garlic and cook for another minute. Add the curry paste and stir over the heat for about 1 minute.
Put half the mixture, half the pumpkin, half the stock into the blender and whizz till smooth. Then do the other half.
Pour into a pan and add coconut cream and season to taste.
Serve with a sprinkling of coriander leaves and some spicy pumpkin seeds (recipe with Besara soup)