This is a classic Fall pumpkin soup with a fresh Thai twist. Roasted pumpkin combined with fresh east-Asian ingredients creates a deliciously warm and hearty Thai pumpkin soup with a spicy kick.
Peel the pumpkin and scoop out the seeds. Chop the pumpkin into 2-inch pieces. Put the chunks of pumpkin on a non-stick or lined baking sheet, add a little drizzle of oil and bake in the oven for 20 minutes or until tender and a fork pierces easily.
Add a drizzle of oil to a large pan or stock pot and gently fry the onion for around 5 minutes until softened. Then add the fresh ginger.
Add the Thai red curry paste and stir for a couple of minutes until fragrant.
Pour in the coconut milk and vegetable stock, along with the lemongrass, and bring to a simmer.
Once simmering, add in the baked pumpkin, lime juice, and sugar, stir and place a lid on the pan. Gently simmer for 20 minutes to allow the flavors to develop.
Remove the lemongrass and then carefully blend it with an immersion blender.
Season with salt and pepper to taste. Great served with fresh coriander, pumpkin seeds and crusty bread.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.