Pumpkin Soup the Thai Way!

This is another simple recipe for pumpkin soup, but this time with a bit of extra warming kick. It's great for a quick weekend supper served with lots of crusty bread and is a recipe I go back to again and again.

You will need....

1 Medium sized pumpkin, peeled and chopped
Sunflower Oil
1 sliced onion
1 tbsp grated ginger
1 stick of lemongrass
3-4 tbsp Thai red curry paste
1 can coconut milk
850 ml veg stock
lime juice and sugar for seasoning

Firstly roast the pumpkin for about 30 minutes until it is cooked.
Meanwhile add some oil to a pan and fry off the onion, ginger and lemongrass and cook on a gentle heat for about 10 minutes. Then stir in the curry paste, add the roated pumpkin, most of the coconut milk but leave about 3 tbsp in the can, and the stock and bring to a simmer. After 5 minutes remove the lemongrass, leave to cool for 5 minutes and then blend with a hand blender.  return to the pan to heat through and add salt, pepper, lime juice and sugar to taste and serve with a dibble of the remaining coconut milk.....

It could not be simpler!!