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.

4. Pour stock over and bring to the boil. Simmer, covered, for 15-20 minutes until vegetables are very tender.

5. Using a hand blender, puree mixture (or transfer to a blender or food processor).

6. Stir in coconut milk and reheat gently. Season with fish sauce and lime juice. Sprinkle with coriander leaves and chilli. Serve with sliced baguette.