Thaiby TheMealDBThai pumpkin soupServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1.5kg Pumpkin4 tsp Sunflower Oil1 sliced Onion1 tbsp grated Ginger1 Lemongrass4 tablespoons Thai Red Curry Paste400ml Coconut Milk800ml Vegetable StockTo taste Lime juiceTo taste SugarTo serve Red ChilliStepsStep-by-step0 of 4 done1Heat 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.3Bring 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.4Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.Source: TheMealDB
