Thai Pumpkin Soup

Ingredients :

• 1.5 kg pumpkin, peeled and chopped
• 4 tbsp sunflower oil
• 1 onion, sliced
• 1 lemongrass
• 1 tbsp ginger, peeled and grated
• 4 tbsp Thai red curry paste
• 400 ml coconut milk
• 800 ml vegetable stock
• lime juice and sugar for seasoning
• 1 red chilli sliced, for garnishing
• 1 tsp chopped coriander

Preparation :

• Heat oven to 200^O C. Place the pumpkin in a roasting tin with half the oil and seasoning, and roast for 30 minutes. Pumpkin should be soft and tender.
• Add the rest of the oil in a sauce pan and sauté onions, ginger and lemongrass on a medium flame. Cook gently till it softens. Stir in the curry paste, and stir for a minute.
• Add the roasted pumpkin. Keep aside 3 tbsp coconut milk for later use and add the rest along with the stock into the sauce pan.
• Bring to a simmer, cook for a few more minutes and then remove the lemongrass.
• Allow to cool. Once cooled, blend in a blender, to a smooth consistency.
• Return to the pan, heat and adjust seasoning as required.
• Remove from pan, drizzle with lime juice and sugar if needed.
• Garnish with 1 red chilli and chopped coriander

Serves 6