‘Making the most of the amazing pumpkin!
Thai spiced roast pumpkin soup, perfect for a Sunday dinner when you need something to warm the belly’. Thanks Nicky for the recipe!
Roast half a chopped pumpkin
While the pumpkin is in the oven, Sautée 3 onions, 2 garlic cloves, red thai curry paste and a nob of ginger until soft….
Add about a litre of water to the onion mixture, followed by the roast pumpkin. Cook for about 20mins.
With your stab blender, whizz it all up till smooth and then add a can of coconut milk and the zest from 1/4 kafir lime. Salt and pepper to taste. Serve with some chopped coriander