Thai Red Curry Noodle Soup with Pumpkin

Serves 4

¼ Kent pumpkin, seeded and

cut into wedges

2 tbsp vegetable oil

1 litre vegetable stock

1 lemongrass, bruised

2 makrut lime leaves

100g thin rice noodles

200gm fried tofu puffs

Thai basil leaves, to serve

RED CURRY PASTE

2 whole dried chillies

1 shallot, chopped

3cm piece ginger, peeled and

roughly chopped

3cm piece fresh turmeric, peeled and roughly chopped

2 cloves garlic

1 tsp ground coriander

1 tsp palm sugar

1 tsp sea salt flakes

Preheat oven to 220°C (200°C fan forced). Line a large baking tray with non-stick baking paper. Brush the pumpkin with oil. Place on the tray and roast for 30 minutes, or until golden and tender. Meanwhile, to make the red curry paste, soak chillies in hot water for 10 minutes. Drain. Place all ingredients, including chillies, in a small food processor and process until smooth paste.

Heat remaining oil in a large saucepan over medium high heat. Add the curry paste and cook, stirring for 8 minutes, or until fragrant. Add stock and whisk to combine. Add the lemongrass, makrut lime leaves and simmer for 15 minutes. Add the noodles and cook for 3 minutes or until just tender. Add tofu and cook for 1 minute until heated through. Divide soup between bowls. Top with pumpkin wedges and serve topped with basil. Season with black pepper.