Thai Pumpkin Soup

Dinner

5 Oct

Thai Flavoured Pumpkin Soup

Ingredients

1.5kg pumpkin
4 tbsp Brock & Morten Thai Flavoured Rapeseed Oil
1 large white onion
1 tsp ground ginger
1 lemongrass
2 tbsp thai red curry paste
Large can of coconut milk
800ml vegetable stock
Spring onions, mint and chilli flakes to serve.

Method

Heat the oven to 180c/gas 6. Chop the pumpkin and add to a roasting tin. Drizzle with 2 tbsp Brock & Morten Thai Flavoured Rapeseed Oil and season. Place in the oven for around 30 minutes until soft.

While the pumpkin is roasting add the remaining 2 tbsp of Brock & Morten Thai Flavoured Rapeseed Oil to a pan and add in the chopped onion. Soften for around 10 minutes before adding in the lemongrass and ginger and cooking on a low heat for a further 5 minutes.

Once the pumpkin is ready add this to the pan along with the curry paste, stock and coconut milk, reserving a little of the coconut milk to drizzle when serving. Simmer for 10 minutes before removing the lemongrass and blending.

Serve with the spring onions, mint, chilli flakes and reserved coconut milk. If you like it extra hot you can always garnish with an extra drizzle of Brock & Morten Thai Flavoured Rapeseed Oil.

We love this soup for using up left over pumpkins and adding some warmth to our cold Autumn evenings.