There’s nothing quite like warm soup and little bit of spice to warm the soul. So try our delicious Thai Pumpkin Soup, using Becketts Greengrocers Pumpkins.
Ready in 1Hr 10
Top Tip: Why not pick up some fresh Becketts Bakery bread to dip in your soup?
11/2 kg Becketts Farm Shop Pumpkin, peeled and roughly chopped
4 tsp Sunflower Oil
1 Onion, sliced
1 tbsp Ginger, grated
1 Lemongrass, bashed a little
3-4 tbsp Thai Red Curry Paste
400ml Coconut Milk
850ml Vegetable Stock
Lime Juice and Sugar, for seasoning
1 Red Chilli, sliced, to serve (optional)
1) Heat oven to 200C/180C fan/gas 6. Toss the pumpkin in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
2) Meanwhile, put the remaining oil in a 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 all of the stock. Bring to a simmer, cook for 5 mins, then pick 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, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.