Thai pumpkin soup

Method5 steps · about 1 hr 5 min

1. 1

   Step 1: Heat the oven to 200°C,180°C fan, gas 6. Peel and seed the pumpkin (1.5 kg) and roughly chop it. Toss all the pumpkin pieces in a roasting tin with two teaspoons of the measured sunflower oil (2 tsp) and roasting salt and black pepper to taste. Roast for about thirty minutes until golden and tender.

   Roast pumpkin until golden and tender · 30 minUses 1.5 kg pumpkin, peeled, seeded and roughly chopped in step 1 · 2 tsp oil for roasting · Salt to taste for the pumpkin roasting tray · Ground black pepper to taste for roasting pumpkin

2. 2

   Step 2: While the pumpkin roasts, peel and slice the onion (1) and peel and grate fresh ginger, measuring one tablespoon. Trim and wash the lemongrass stalk (1) and lightly bash it so it releases its flavour but can still be removed whole. Put the remaining two teaspoons sunflower oil in a saucepan with all the onion, measured ginger and lemongrass. Cook gently for eight to ten minutes until the onion is softened.

   Soften onion ginger and lemongrass · 10 minUses Remaining 2 tsp oil for aromatics · 1 onion, sliced in step 2 · 1 tbsp grated fresh root ginger · 1 lemongrass stalk, lightly bashed in step 2

3. 3

   Step 3: Stir all the vegetarian red curry paste into the softened aromatics for one minute. Stir the coconut milk (400 ml) well and measure three tablespoons into a separate clean cup for serving. Add all the roasted pumpkin, the rest of the coconut milk and all the prepared vegetable stock (850 ml) to the saucepan. Bring to a simmer and cook for five minutes, then take out and discard the whole lemongrass stalk.

   Simmer pumpkin coconut soup before blending · 5 minUses The complete aromatic saucepan · All the actual roasted pumpkin · 4 tbsp vegetarian Thai red curry paste, without fish sauce or dried shrimp · 400 ml coconut milk, with 3 tbsp kept aside for serving in step 3 · 850 ml prepared vegetable stock

4. 4

   Step 4: Take the cooked soup off the heat briefly before blending it smooth with a hand blender. If using a jug blender, let the soup cool enough to handle safely and blend in small batches, venting the lid as directed by the blender manufacturer. Return the smooth soup to the pan and heat it through. Taste and add only the lime juice, sugar, separate extra salt or black pepper needed to balance it.

   Uses All the cooked soup, excluding the reserved serving milk · Lime juice for final tasting, only as needed · Sugar for final tasting, only as needed · Extra salt for final tasting, only if needed · Extra ground black pepper for final tasting, only if wanted

5. 5

   Step 5: Divide the finished hot soup into six portions and drizzle the separate reserved three tablespoons coconut milk over them. If using the optional red chilli (1), wash and slice it and scatter it over the bowls to serve.

   Uses All the finished soup · Reserved 3 tbsp coconut milk · 1 red chilli, optional, sliced to serve