
Make the most of autumn's harvest with this warming, seasonal soup
Nutrition and extra info
- Freezable
- Vegetarian
Nutrition: per serving
- kcal192
- fat15g
- saturates10g
- carbs11g
- sugars9g
- fibre4g
- protein4g
- salt0.94g
Ingredients
- 1½ kg pumpkin or squash, peeled and roughly chopped
Pumpkin
pump-kinPumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- 4 tsp sunflower oil
Sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 1 onion, sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp grated ginger
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 lemongrass, bashed a little
- 3-4 tbsp Thai red curry paste
- 400ml can coconut milk
Coconut milk
ko-ko-nut mill-kCoconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 850ml vegetable stock
- lime juice and sugar, for seasoning
Lime
ly-mThe same shape, but smaller than…
- 1 red chilli, sliced, to serve (optional)
Method
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.
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 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.
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