Thai-Style Pumpkin Soup

Thai-Style Pumpkin Soup

Ingredients:

1½ kg pumpkin or squash, peeled and roughly chopped

4 tsp sunflower oil

1 onion, sliced

1 tbsp grated ginger

1 lemongrass,

3-4 tbsp Thai red curry paste

400ml can coconut milk

850ml vegetable stock

lime juice and sugar, for seasoning

1 red chilli, sliced, to serve (optional)

Method: 

Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting pan with half the oil and seasoning, then roast for 30 mins until golden and tender.

Meanwhile, put the remaining oil in a Sauté 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.

Roast the pumpkin seeds for added flavour

Spicy Butternut Squash Soup

Chef Andrew Rudd's Butternut Squash Soup Recipe

 

Ingredients

• 1 large butternut squash, peeled and cut into 2.5cm chunks
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 small green chilli deseeded and finely chopped
• 1tbsp grated root ginger
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp ground turmeric
• Salt and freshly ground black pepper
• Juice 1 lime
• Fresh coriander, to serve
• Natural yoghurt, to serve

Method 

1. Preheat the oven to 200°C /gas mark 6. Place the butternut squash in a large roasting tray and toss in olive oil to coat. Roast for 30-40 minutes, or until soft and starting to caramelise.
2. Meanwhile heat the oil in a large saucepan and gently fry the onion, garlic, chilli and ginger. Cook for 4-6 minutes then add 1.2 litres water and the cumin seeds, coriander and turmeric. Bring to the boil then remove from the heat until the squash is cooked.
3. Add the squash to the liquid and blend until smooth. Reheat before serving and season to taste with salt and pepper and lime juice. Serve with a scattering of fresh coriander and a swirl of yoghurt to taste.