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

Steps

1. step 1
2. 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.
3. step 2
4. 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 ba