Thai Pumpkin Soup

Method

1. 1

   Soften the onion

   Heat the oil in a large saucepan over medium heat for 5 minutes, stirring now and then, until the onion is soft and translucent but not browned.

2. 2

   Fry the curry paste

   Add the red curry paste and cook over medium heat for 1 minute, stirring constantly, until fragrant.

3. 3

   Simmer the pumpkin

   Add the pumpkin and stock, bring to a boil over high heat for about 5 minutes, then reduce to low and simmer uncovered for 20 minutes. The pumpkin is ready when a knife slides easily through it.

4. 4

   Blend the soup

   Take the pan off the heat and blend with a stick blender for 2 to 3 minutes until completely smooth. Keep the blender head submerged to avoid splashes.

5. 5

   Add coconut milk

   Return the pan to low heat, stir in the coconut milk and fish sauce, and warm gently for 4 minutes without boiling, until steaming.

6. 6

   Add lime

   Take the pan off the heat and stir in the lime juice.

7. 7

   Serve

   Ladle into bowls and scatter over the coriander and Thai basil. Serve hot.

Tips

• Cut the pumpkin into evenly sized 3 cm pieces so it cooks at the same rate.
• Scrape the bottom of the pan while stirring the curry paste to stop it catching.
• For a jug blender, let the soup cool briefly and blend in batches, leaving space for steam to escape.

Swaps

• Use butternut squash in place of pumpkin.
• Use vegetable oil in place of neutral oil.
• Use mint leaves in place of Thai basil.

Storing

Refrigerate leftovers in a sealed container for up to 3 days; reheat gently without boiling.