Morgans Dairy

Thai Pumpkin Soup

Ingredients

This recipe (has been adapted by us) is orginally by James Martin. The autumnal spicy soup is silky and warming, its also a great way to use up your leftover carved halloween pumpkin, and is vegan, so starts off Vegan Month (1st November) perfectly!

The inside of your pumpkin scrapped out or butternut squash, peeled and roughly chopped
4 tsp sunflower oil
1 onion
1 tbsp grated ginger
1 lemongrass, bashed a little
1 garlic clove, crushed
1 red chilli (cut in to chunks, seeds left in)
400ml can coconut milk
650ml vegetable stock
2 lime cut in to wedges
Coriander leaves
Toasted pumpkin seeds

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, garlic, cut up chilli and lemongrass. Gently cook for 8-10 mins until softened.

Add the roasted pumpkin, the coconut milk (bar 3 tablesoons) and the stock. Bring to a simmer, cook for 5 mins, and then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender. Return to the pan to heat through, seasoning with salt and pepper, if it needs it. Serve with the rest of the coconut milk swirled over, a squeeze of fresh lime, scattered with the coriander and the toasted pumkpin seeds.