Thai pumpkin soup
Ingredients
- 1½ kg pumpkin or squash, peeled and roughly chopped
- 4 tsp sunflower oil
- 1 onion, sliced
- 1 tbsp grated ginger
- 1 lemongrass, bashed a little
- 3-4 tbsp Thai red curry paste
- 400ml can coconut milk
- 850ml vegetable stock
- lime juice and sugar, for seasoning
- 1 red chilli, sliced, to serve (optional)
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