Hi - Did you manage to get this recipe - sounds delicious!! And there are a lot of pumpkins about at the mo x
Yep, here you go. I'll put it in the recipe folder too.
Spicy Thai Pumpkin soup
1 Kg pumpkin or butternut squash, peeled , deseeded and cut into 1cm cubes.
Frylight or 1 tbsp veg oil ( I use frylight)
2 onions chopped
2.5cm piece fresh root ginger, peeled and finally chopped
4 tsp red thia curry paste ( ive used Barts and tesco Barts is better )
450ml veg or chicken stock
400ml light coconut milk ( health food shops have it )
small bunch of chopped corriander
METHOD
1) preheat oven to 180*c or gas 4 .Place pumpkin or butternut squash on a non stick baking tray and season , Roast for 30mins or until tender.
2) Meanwhile, heat the pan add onions and ginger spray with frylight , saute for 10 mins until soft , stir in the curry paste and cook for 1 to 2 mins , then add the pumpkin, stock and coconut milk. cover and bring to the boil , then allow to cool slightly.
3) Purée the soup in a food processor or hand blender in batches until smooth.Return to the pan, season to taste ( I sometimes also use a little canderal or sugar to taste )
4) add the chopped corriander or you can use chopped basil , which is also very nice.
Enjoy!
Not sure of the syns as the only syns should be the coconut milk. I'm not sure what syns 400ml of coconut milk would be
