Thai Pumpkin Soup

   Serves 2

  • 800g Pumpkin, peeled and diced
  • olive oil
  • 1 onion, sliced
  • 1 tbsp grated ginger
  • 2 tbsp Thai red curry paste
  • 200ml coconut milk
  • 400ml vegetable stock
  • Black pepper to season
  1. Heat oven to 200C. Put pumpkin in a roasting tin and drizzle with oil and season. Roast for 30 mins.
  2. Put some oil in a pan and cook the onion and ginger over a low/medium heat until softened.
  3. Stir in curry paste for 1 min and then add roasted pumpkin, all except a little of coconut milk and the stock.
  4. Bring to the boil, turn heat to low and simmer for 15 minutes.
  5. Cool for a few minutes, then pour into a blender and blend until smooth.
  6. Pour into two bowls and drizzle with the remaining coconut milk. Sprinkle with black pepper and serve.

When I told my husband I was making pumpkin soup, he immediately said no thanks, he didn’t fancy it. I persuaded him to try it and he loved it. Warming and delicious!

 This can be made with butternut squash instead of pumpkin.

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