Thai pumpkin soup

• Pumpkin3¼ lb
• Sunflower Oil4 tsp
• Onion1 sliced
• Ginger1 tbsp grated
• Lemongrass1
• Thai Red Curry Paste4 tablespoons
• Coconut Milk1¾ cups
• Vegetable Stock3½ cups
• Lime juiceTo taste
• SugarTo taste
• Red ChilliTo serve

Instructions

1. 1

   Heat oven to 200C/180C fan/gas 6.

2. 2

   Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

3. 3

   Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.

4. 4

   Gently cook for 8-10 mins until softened.

5. 5

   Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock.

6. 6

   Bring to a simmer, cook for 5 mins, then fish out the lemongrass.

7. 7

   Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.

8. 8

   Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.

9. 9

   Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.