How To Make Thai Red Curry Pumpkin Soup
Roast 1.1kg pumpkin or butternut squash for 30 minutes
1
Fry off one chopped onion
2
Add 2 tbsp chopped fresh ginger
3
Pop in 4 tbsps Thai red curry paste
4
Pour in 400ml of coconut milk and 850ml veg stock
5
Pop in 1 bashed stick of lemongrass...
6
And all of the roasted squash or pumpkin
7
Boil, and simmer for 20 minutes
8
Once simmered, remove lid...
And pop in 1 tsp coconut or brown sugar, and season with salt
9
Squeeze in the juice of half a lime and remove the lemongrass
10
Transfer to a blender, blitz and serve!
11
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