This time of year, we have a wonderful glut of pumpkin and squash which are just great to cook with and supportive of good gut health with prebiotic fibre. I love cooking with squash and this easy Thai pumpkin soup is also really cheap to make (especially after Hallowe’en) and will feed a hungry family with a well balanced meal. There is something incredibly comforting about this soup and its packed with anti-oxidants such as vitamin A, C, B6, folate, magnesium, phosphorus, potassium and manganese. Eating seasonally is really healthy - just think you get the tastiest freshest veg, support local farmers and decrease food miles saving the environment too!
Ingredients:
1kg pumpkin / squash diced
2 tbsp coconut oil
2-3 tbsp red thai curry paste (depends on brand)
a handful of fresh coriander chopped
1 lemon grass stalk crushed
350-400ml (1 tin) coconut milk
750ml vegetable stock
pinch salt
fresh black pepper
Method:
Cook the chopped onion in the coconut oil until soft and translucent.
Chop the pumpkin roughly in large pieces and bake in the oven at 200C until soft.
Add ginger, garlic, lemon grass and curry paste and stir over heat for 5minutes.
Take the pumpkin from the oven, remove the skin and add the flesh to the pan with the spice mix.
Now add the stock and cook for a further 20minutes to infuse.
Blend with a stick blender and add the coconut milk. Season.
Stir through with coriander before serving.
