Pumpkin Soup
SERVES 4-6 PREPARATION 10 MINUTES COOKING 25 MINUTES
2 shallots, finely chopped 1 stalk lemongrass, white part only, finely sliced 2cm piece of ginger, peeled, finely chopped 1 bunch coriander, roots chopped, leaves reserved 2 tablespoons vegetable or peanut oil 2 tablespoons or 50g sachet red Thai curry paste 1.2kg butternut pumpkin, peeled, seeded, chopped 4 cups chicken stock 270ml can coconut milk fish sauce, lime juice to taste sliced red chilli, crusty baguette to serve 1. In a mortar and pestle, pound shallots, lemongrass, ginger and coriander roots to a paste.
2. Heat oil in a large saucepan on medium. Sauté aromatic mixture with curry paste for 4-5 minutes until softened and fragrant.
3. Add pumpkin to curry mixture. Cook, stirring, for 1 minute until well coated.…
