Thai Pumpkin & Coconut Soup

Name: Thai Pumpkin & Coconut Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Thai
Ingredients: ½ Kent pumpkin, skin removed, cut into large chunks; 3 carrots, peeled and cut in half; 1 onion, halved and skin removed; 2 tbs red curry paste; Olive oil, to drizzle; 1 x 400ml can coconut milk; 500ml vegetable stock; Chilli oil; Crisp shallot; Coriander

It's a classic, it never misses and this Thai Pumpkin & Coconut Soup Recipe is simple and will get the whole family warm and cosy.

Serves: 4
Prep: 15 mins
Cook: 40 mins
Difficulty: Easy
Oven: 180°C fan-forced

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Ingredients

½ Kent pumpkin, skin removed, cut into large chunks
3 carrots, peeled and cut in half
1 onion, halved and skin removed
2 tbs red curry paste
Olive oil, to drizzle
1 x 400ml can coconut milk
500ml vegetable stock

To serve

Chilli oil
Crisp shallot
Coriander

Method

Preheat the oven to 180°C fan-forced. In a large bowl, toss together the pumpkin, carrot, onion, curry paste and oil.
Be sure to coat all the vegetables well with the curry paste. Add in a single layer to a roasting dish and bake in oven for 30–40 minutes or until pumpkin is soft and tender.
Add all vegetables to a blender, along with coconut milk and vegetable stock. Blitz until silky smooth - feel free to add more or less liquid depending on how you want the texture and consistency. Eat as is, or add to a pot and heat through.
Serve and top with your favourite toppings, I used chilli oil, crisp shallot and coriander.