Meal prep Budget weekvegetarianvegangluten-freedairy-free

Thai Pumpkin Soup

Name: Thai Pumpkin Soup
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5kg pumpkin or squash, peeled and cubed; 4 tsp sunflower oil; 1 onion, sliced; 1 tbsp grated fresh ginger; 1 stick lemongrass, bruised; 4 tbsp Thai red curry paste; 400ml tinned coconut milk; 800ml hot vegetable stock; Juice of 1 lime, to taste; 1 tsp caster sugar, to taste; 1 red chilli, finely sliced to serve

Velvety roasted pumpkin soup infused with fiery red curry paste, rich coconut milk, and fragrant lemongrass.

45 min serves 4 Easy Watch

Ingredients

1.5kg pumpkin or squash, peeled and cubed1.5kg

4 tsp sunflower oil1L

1 onion, sliced1 unit

1 tbsp grated fresh ginger100g

1 stick lemongrass, bruised2 pcs

4 tbsp Thai red curry paste195g

400ml tinned coconut milk400ml

800ml hot vegetable stock10 cubes

Juice of 1 lime, to taste1 unit

1 tsp caster sugar, to taste1kg

1 red chilli, finely sliced to serve60g

Method

Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £14.58 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£22.13 est. · serves 4

Meal prep