Thai Red Pumpkin Soup

Method

1. Melt the coconut oil in a large heavy based pot on medium heat. Once the oil has melted add the onion and ginger, sauteing for 3-4 minutes until softened then add in the garlic and cook for another 1-2 minutes. Add more oil at this stage if the pan is looking too dry.

2. Add in the red curry paste. Cook for 2-3 minutes until the entire mixture has formed a paste and is giving off a fragrant aroma.

3. Add the pumpkin and toss in the pan to coat in the curry paste mixture.

4. Pour in the stock, fish sauce, most of the coconut milk (save a few tablespoons worth to drizzle at the end), and a pinch of salt. Stir, then bring up to a gentle boil and knock the heat back to low and simmer for 10-15 mins. The pumpkin should be cooked through and tender. Remove from the heat and let cool.

5. Once the soup has cooled for about 10 minutes blitz in a food processor, blender or with a handheld stick blender. Taste and adjust salt as needed.