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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A great warming seasonal soup. Freeze it or take to work for lunch on a cold day. This is a really delicious soup. The heat from the curry paste balances the sweetness of the squash. Ingredients:
3 lbs pumpkin or 3 lbs squash, peeled and roughly chopped |
4 teaspoons sunflower oil |
1 onion, sliced |
1 tablespoon ginger, grated |
1 stalk lemongrass, bashed a little |
3 -4 tablespoons thai red curry paste |
1 2/3 cups coconut milk |
3 1/2 cups vegetable stock |
lime juice, for seasoning |
sugar, for seasoning |
1 red chili pepper, sliced, to serve (optional) |
Directions:
1. Heat oven to 400°F 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 chili, if you like.
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