Thai Pumpkin Soup

I’d planted some old pumpkin seeds and almost forgotten them. There has been so little sun this summer I wasn’t expecting much but we did have one reasonable size pumpkin to harvest. Whilst there’s lots of things you can do with pumpkin soup is our favourite. I used to have a very nice Thai pumpkin soup recipe which I’ve lost but Jon was confident he could make a good alternative. Quantities below make enough for about 14 – 20 depending on how thick you like your soup. Adjust levels of stock to suit.

Ingredients

• I medium pumpkin
• 3 large onions
• 9-12 cloves garlic
• Olive Oil
• 1 litre chicken stock(can use veg stock if preferred)
• 400g can coconut milk
• 50 – 100g red thai curry paste

Instructions

1. Pre-heat oven to 180C
2. De-seed and de-pulp pumpkin and cut into pieces approx 10cm in size
3. Peel and slice onions, peel garlic cloves
4. Drizzle olive oil in 2-3 large roasting trays
5. Add pumpkin, onions and garlic and roast for 30mins
6. Place pumpkin, onion, garlic, stock, coconut milk and curry paste into large stock pan and blend together
7. Heat for 20 minutes then taste, add more curry paste if required

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