Thai Inspired Pumpkin Soup Recipe By Tasty

Steps:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
• In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Steps:

• Heat oil in a pot, add lemongrass and ginger cooking until fragrant.
• Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.
• Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.
• Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.
• Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.
• Bring to a boil and then leave on a low; simmer for another 10 minutes.
• Remove lemongrass stalks.
• Blend in batches (or use a hand held immersion blender) till smooth.
• Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.
• Serve.

Steps:

• 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.