Spicy Pumpkin Soup
1 tbsp vegetable oil
1 onion, chopped
Small piece of fresh root ginger,
peeled and finely
chopped
4 tsp Red Thai Curry
Paste
450ml vegetable stock
400ml can of Coconut Milk
Freshly ground black pepper
1. Preheat
the oven to 180°C, gas mark 4. Place the pumpkin on a non-stick
baking tray and
season. Roast
for 30 minutes, or until tender.
2. Heat
the oil in a medium pan and add the onion and ginger. Cover and sauté
for 10 minutes, stirring occasionally. Stir
in the curry paste and cook for 1-2 minutes, then add the pumpkin, stock and
coconut milk. Cover and bring to the boil,
then allow to simmer
for 5 minutes. Remove from heat and cool slightly.
3. Purée
the soup in a food
processor until smooth. Return to the pan, season to taste and reheat
gently.
4. Sprinkle
the soup with freshly ground black
pepper and serve with crusty granary bread.