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How To Make Thai Red Curry Pumpkin Soup
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Roast 1.1kg pumpkin or butternut squash for 30 minutes
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Fry off one chopped onion
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Add 2 tbsp chopped fresh ginger
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Pop in 4 tbsps Thai red curry paste
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Pour in 400ml of coconut milk and 850ml veg stock
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Pop in 1 bashed stick of lemongrass...
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And all of the roasted squash or pumpkin
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Boil, and simmer for 20 minutes
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Once simmered, remove lid...
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And pop in 1 tsp coconut or brown sugar, and season with salt
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Squeeze in the juice of half a lime and remove the lemongrass
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Transfer to a blender, blitz and serve!
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Vegan Punks
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