October 31, 2017


Pumpkin - 750 gms (peeled and roughly chopped)
Sunflower oil - 2 tsp
Onion - 1 (sliced)
Ginger - 1/2 tbsp
lemongrass - 1/2 (bashed a little)
Thai red curry paste - 2 tbsp
Coconut milk - 200 ml
Vegetable stock - 450 ml
Lime juice and sugar for seasoning
salt and pepper to taste
Red chilli - 1 (sliced)


  • Heat oven to 200 C. Toss the pumpkin in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.
  • Meanwhile, put he remaining oil in a pan with the onion, ginger and lemongrass. 
  •  gently cook for 8-10 minutes until softened.
  • Stir in the curry paste for one minute, followed by the roasted pumpkin, all but 2 tbsp of the coconut milk and the stock.
  • Bring to a simmer, cook for 5 minutes, then fish out the lemon grass,
  • Cool for a few minutes, then whizz until smooth with a hand blender.
  • Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if required.
  • Serve drizzled with the remaining coconut milk and scattered with chilli.

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