Thai pumpkin soup

• pumpkin↗1.5kg kg

  or squash, peeled and roughly chopped

• sunflower oil↗4 tsp tsp
• onion↗1

  sliced

• grated ginger1 tbsp tbsp
• lemongrass1

  bashed a little

• Thai red curry paste↗3-4 tbsp tbsp

  3-4

• coconut milk↗400ml can ml

  400ml can

• vegetable stock↗850ml ml
• lime↗

  juice and sugar, for seasoning

• red chilli↗1

  sliced, to serve (optional)

Step-by-step instructions

1. 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. 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.