THAI PUMPKIN SOUP
1 whole butternut pumpkin, halved and deseeded
1 large sweet potato, washed and dried
Melted coconut oil
1 red onion, finely chopped
1 x lemongrass, finely chopped (white part only!)
2 cm knob fresh ginger, finely grated
2 large garlic cloves, crushed
1 bunch of fresh coriander stems and roots, WASHED and finely chopped (save the leaves for garnishing)
1 small red chilli, finely chopped (add 2 if you don’t mind a bit of spice!)
1 teaspoon red curry paste
1 teaspoon turmeric
1 teaspoon garam masala
3 kaffir lime leaves, finely sliced (or just leave whole and bruise them a bit before throwing them in)
2 cups vegetable stock
270 ml tin coconut milk
1 tablespoon of fish sauce (if you are Vegan just leave it out)
Baguette to serve
Preheat the oven to 160°C and line a large roasting tin with baking paper.
Rub the pumpkin and whole sweet potato with coconut oil and pop it on the prepared roasting tin (make sure the pumpkin is facing cut side down). Pop it in the oven to slow roast for around 1 hour.
Heat a splash of oil in a large heavy-based saucepan over medium heat. Add the onion and lemongrass, and cook for a few minutes until slightly softened and brown. Now throw in the ginger, garlic, coriander stalks and roots, and chilli and cook for another few minutes.
Reduce to heat to low and add the curry paste, turmeric, garam masala and kaffier lime leaves. Continue to stir so it doesn’t burn and cook out the spices for 3-4 minutes.
Meanwhile, roughly chop the sweet potato and using a spoon, scoop out the pumpkin flesh and add them both to the spice mixture. Increase the heat to medium and pour in the vegetable stock, coconut milk and fish sauce (if using) and give it a good stir and let it come to a simmer.
Simmer for about 10-15 minutes, or until everything is lovely and soft, then blend with a stick blender until smooth (Make sure you keep the blender submerged in the soup so it doesn’t splatter everywhere).
Transfer to serving bowls, season with salt and pepper, drizzle with a little melted coconut oil, garnish with some fresh coriander leaves and enjoy it with a fresh crusty baguette!