This quick and easy recipe will warm you up in the autumnal months. It’s perfect for Halloween and a great way to use up your hollowed out pumpkin!
- Sesame oil
- 1 onion chopped
- 1tbsp of Thai red curry paste
- 2cm piece of fresh ginger, grated
- 1kg of pumpkin peeled and cubed
- 600ml hot vegetable stock
- 200ml single cream
- 200ml of coconut milk
- 6 spoonfuls goats' yogurt
- Freshly chopped coriander
- Thinly sliced spring onion for garnishing
- Thinly sliced radish for garnishing
In a large pan add a dash of sesame oil and gently fry the onion, curry paste and ginger for about a minute or so, add the pumpkin and stock and bring to the boil, simmer for 15 minutes until the pumpkin is soft and cooked. Remove from the heat.
Allow to cool a little before adding the cream and coconut milk, place into a blender and liquidise well and season to taste.
Mix 6 spoonfuls of goat’s yoghurt with chopped coriander, divide the soup into bowls and spoon over the yogurt and sprinkle with thinly sliced spring onion and radish.
Top tip for making Thai-style pumpkin soup
Serve with crusty bread for a hot starter or lunch