Recipes

Thai pumpkin soup

Thai pumpkin soup

  • 1½ kg pumpkin or squash, peeled and roughly chopped

    Pumpkin

    pump-kin
    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 4 tsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, sliced

    Onion

    un-yun
    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp grated ginger

    Ginger

    jin-jer
    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 lemongrass, bashed a little
  • 3-4 tbsp Thai red curry paste
  • 400ml can coconut milk

    Coconut milk

    ko-ko-nut mill-k
    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 850ml vegetable stock
  • lime juice and sugar, for seasoning

    Lime

    ly-m
    The same shape, but smaller than…

  • 1 red chilli, sliced, to serve (optional)
  1. Heat oven to 200C/180C fan/gas 6. 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 chilli, if you like. http://stokvideolar.com