Roast Crown Prince Pumpkin Soup

Ingredients:

2 x Crown Prince Pumpkin, cut into wedges

3 tablespoons Thai Curry Paste (the homemade recipe we make in my Taste of Asia class is perfect if you’ve made it, or choose your own quantity based on how spicy yours is)

500ml Chicken Stock (or just enough to almost cover the pumpkin flesh)

200ml Coconut Milk

Rapeseed Oil

To garnish: fresh coriander

Method:

Preheat the oven to 200C / Fan 180C / Gas 6.   

Place the pumpkin on a baking tray and drizzle with some oil. Season with salt and pepper and roast for approx 30 mins or until softened.

Allow to cool enough to scoop out the flesh. Discard the seeds and skin.

Heat a glug of oil in a saucepan and add the curry paste to cook out and make fragrant.

Add the pumpkin flesh and cover just about with the stock. Reheat a little and then blend to a smooth consistency. Whisk in the coconut milk and serve garnished with the coriander and a little more coconut milk and dried chilli if desired.