Thai pumpkin soup

recipe courtesy of Doggy Style, as served at Run 1154


* 1.5kg cyprus pumpkin or butternut squash, peeled and roughly chopped 
* 4 tsp sunflower oil 
* 1 onion , sliced 
* 1 tbsp grated ginger 
* 1 lemongrass , bashed a little or teaspoon crushed lemongrass 
* 4 tbsp Thai red curry paste 
* 400ml can coconut milk 
* 850ml vegetable or chicken stock
* 1 or 2 red chillis (optional)
* lime juice and sugar, for seasoning
* 1 red chilli , sliced, to serve (optional)


1. Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half a little oil and seasoning and cover with aluminium foil, then roast for 30 - 45 mins depending on the size of the pieces. They should be tender, but if they seem a little undercooked, it won't make a difference because you will cook them longer in the pot. 

2. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then take out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender. Return to the pan to heat through, seasoning with salt, pepper, lime juice. Serve drizzled with the remaining coconut milk and scattered with chopped chilli, if you like.