Thai-Inspired Pumpkin Soup

I think pumpkin soup is all about starting with a beautifully flavoured pumpkin. My sister swears by Butternut pumpkin to make the best soup. If your pumpkin isn't naturally very sweet add 1-2 teaspoons of brown sugar to balance the flavours.

• Serves: 8–10

• Prep time: 20 minutes

• Cook time: 50–60 minutes

Ingredients

• 4 tbsp olive oil

• 1 pumpkin, ( approximately 3.5 - 5 kg) peeled, deseeded and chopped into pieces

• 5 medium onions peeled and roughly chopped

• 6-8 cloves of garlic, peeled

• 1/2 - 1 tsp chilli flakes (depending on how much heat you like it)

• 1 small fresh red chilli finely chopped

• 1-2 tbsp finely grated ginger

• 4-5 kaffir lime leaves (if you don't have kaffir lime leaves you could replace with lemongrass)

• 1 (400 ml) can coconut milk

• 7 cups chicken or vegetable stock

• Coconut cream to serve

• Sea Salt and freshly ground pepper to taste

• 1 fresh lime

1. Heat the oven to 200° C.

2. Place the pumpkin and onions onto two large baking trays. Drizzle with the olive oil and toss to coat evenly. Roast for 30–40 minutes, or until tender and caramelised

3. About 10 minutes before the vegetables are cooked, add the garlic cloves to the trays and return to the oven to roast until soft

4. Transfer the roasted pumpkin, onions and garlic to a large saucepan. Add the chilli flakes, fresh chilli, grated ginger, chicken or vegetable stock, and kaffir lime leaves.

5. Bring to the boil, then reduce the heat and simmer gently for 10–15 minutes, stirring occasionally.

6. Remove the kaffir lime leaves and blend the soup with a stick blender until smooth and creamy.

7. Stir in the coconut milk and return the kaffir lime leaves to the soup. Bring back to a gentle simmer. If the soup is thicker than you like, add a little water or extra stock until it reaches your preferred consistency. Season well with salt and freshly ground black pepper.

8. Ladle into warm bowls and finish with a generous swirl of coconut cream.

   
   

A squeeze of fresh lime juice just before serving lifts all the flavours beautifully. It adds brightness without overpowering the sweetness of the pumpkin.

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