Make the most of autumn’s harvest with this warming, seasonal soup
Prep:25 mins
Serves 6
1.5kg pumpkin or squash, peeled and roughly chopped4 tsp sunflower oil1 onion, sliced1 tbsp grated ginger1 lemongrass, bashed a little3-4 tbsp Thai red curry paste400ml can coconut milk850ml vegetable stocklime juice and sugar, for seasoning1 red chilli, sliced, to serve (optional)
STEP 1Heat 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.STEP 2Meanwhile, 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.
