Thai Pumpkin Soup

Love for pumpkins!

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Hello There, Pumpkin
Don't think Thai flavours and pumpkin go together? Try this recipe and think again!
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Servings
Ingredients
Servings
Ingredients
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Rating: 0
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Instructions
  1. Preheat an oven to 200C/gas 6.
  2. Toss the pumpkin with two tablespoons of oil and roast it for half an hour.
  3. Sauté the onion, ginger and lemongrass in the leftover oil for 5-8 minutes.
  4. Spoon in the curry paste and stir.
  5. Add the roasted pumpkin, the stock and 3/4 of the coconut milk.
  6. Take the mixture off the heat and allow it to cool.
  7. Once cooled, put the mixture in a blender and blend until smooth.
  8. Then add the mixture back to the pan and put it over low heat.
  9. Mix in salt, pepper, lime juice and sugar to taste.
  10. Once the soup warms through, add the remaining coconut milk and then slice the red chili and sprinkle it over the soup.
  11. Serve!

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