-Under 150 Calories
Thai Pumpkin Soup
This lovely warming soup is a real favourite in the winter months, just the thing after a little while out in the crisp outdoors.
Ingredients: Serves two
500g pumpkin or squash, peeled and roughly chopped
1 tablespoon vegetable or olive oil
1 small red onion, sliced
1 tablespoon grated ginger
1 lemongrass, firmly pressed
1 tablespoon Thai red curry paste
100ml light coconut milk
400ml vegetable stock
½ tablespoon lime juice
Pinch of ground sea salt
Pinch of freshly ground black pepper
½ red chilli, sliced, to serve (optional)
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 minutes until golden and tender.
Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 5-6 minutes until the onion has softened.
Next stir in the Thai red curry paste for 1 min, then add the roasted pumpkin (or squash) then add the stock and 75ml of coconut milk, bring to a simmer, cook for 5 minutes.
Remove the pan from the heat and allow the soup to cool for a few minutes, remove the lemongrass and blend in a food processor or with a hand blender until really smooth, you may need to do this in a couple of batches to get a really smooth soup, just add a little extra stock if you want the soup a little smoother.
Finally return to the heat and add the seasoning, lime juice and serve with a tablespoon of the remain coconut milk swirled on top.