Thai Pumpkin Soup

1. 1

   Preheat the oven to 180C, gas mark4; Place the pumpkin or butternut squash on a non-stick baking tray and season; Roast for 30 minutes, or until tender.

2. 2

   Meanwhile heat the oil in a medium pan and add the onion and ginger; Cover and saute for 10 minutes, stirring occasionally.

3. 3

   Stir in the curry paste and cook for 1-2 minutes, then add the pumpkin, stock and coconut milk; Cover and bring to the boil, then allow to simmer for 5 minutes; Remove from heat and cool slightly.

4. 4

   Puree the soup in a food processor or blender in 2 batches, until smooth; Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required.

5. 5

   Place the cream and chopped basil in a small pan and heat gently.

6. 6

   Serve the soup in bowls with the basil cream swirled over the top and sprinkled with freshly ground black pepper, and with crusty granary bread on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.