Prep 20 mins
Cook 40 mins
I've just picked this recipe card up from my local supermarket. It looks delicious and I think I'll be trying it when we go to our friends' house on halloween. Roasting the pumpkin sounds particularly good.
- 1 kg pumpkin or 1 kg butternut squash, peeled,deseeded and cut into 1 cm cubes
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 1⁄2 cm fresh gingerroot, peeled and finely chopped
- 4 teaspoons Thai red curry paste (I use Bart's)
- 450 ml vegetable stock
- 1 (400 ml) can coconut milk
- 142 ml single cream
- 1 (20 g) package fresh basil, chopped
- 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.
- Meanwhile heat the oil in a medium pan and add the onion and ginger; Cover and saute for 10 minutes, stirring occasionally.
- 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.
- 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.
- Place the cream and chopped basil in a small pan and heat gently.
- 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.