Thai pumpkin soup

Ingredients

• 1.5kg Pumpkin
• 4 tsp Sunflower Oil
• 1 sliced Onion
• 1 tbsp grated Ginger
• 1 Lemongrass
• 4 tablespoons Thai Red Curry Paste
• 400ml Coconut Milk
• 800ml Vegetable Stock
• To taste Lime juice
• To taste Sugar
• To serve Red Chilli

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Heat the oven to 200C/180C fan/gas 6.
2. Cut the pumpkin into chunks, spread it in a roasting tin with half the sunflower oil, season, and roast for 30 mins until soft and caught golden at the edges.
3. While that roasts, warm the rest of the oil in a pan and add the onion, ginger and lemongrass. Cook gently for 8-10 mins until the onion has softened.
4. Add the curry paste and stir for 1 min to wake up the spices.
5. Tip in the roasted pumpkin, the stock and most of the coconut milk, keeping back about 3 tbsp. Bring to a simmer and let it bubble for 5 mins.
6. Lift out the lemongrass stalk and discard it. Let the soup cool slightly.
7. Blend until smooth, either with a stick blender in the pan or in batches in a jug blender.
8. Return the soup to the pan to heat through, then taste and adjust with salt, pepper, lime juice and a little sugar as needed.
9. Ladle into bowls, swirl in the reserved coconut milk and scatter with sliced red chilli to serve.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.