Recipes -


2kg pumpkin (Butternut recommended)
1 ½ onion
1 tbsp grated fresh ginger
1 tbsp green curry paste
1.5 litres good quality chicken or vegetable stock
½ tsp brown sugar
1 cup coconut milk
Fresh coriander
Salt and pepper

Preheat oven to 180˚C.

Cut pumpkin into chunks and toss with olive oil and put in an oven proof dish to roast for 25 minutes or until soft and golden.

Heat butter in a large saucepan, add the onion and garlic and cook for a few minutes until softened. Add the ginger and curry paste and fry for another 2-3 minutes. Add the roasted pumpkin pieces, stock and brown sugar and simmer for 25 minutes.

Use a blender to make it smooth - you probably won’t need to use all the liquid. Return the soup into a saucepan and over the heat add the coconut milk. Season with salt and pepper.

Once soup is in the serving bowl sprinkle with fresh coriander and serve with crusty bread.