Thai Pumpkin Soup

Creamy, spiced, and vibrant. Pumpkin or butternut squash with Thai flavours — a gorgeous autumn warmer.

Ingredients

• 800g butternut squash or pumpkin, peeled and diced
• 1 onion, diced
• 2 cloves garlic, crushed
• 400ml tin coconut milk
• 500ml vegetable stock
• 2 tbsp Thai red curry paste
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce
• Juice of 1 lime
• Fresh coriander to serve

Method

1. Place the squash, onion, and garlic in the slow cooker.
2. Add stock, curry paste, ginger, and soy sauce.
3. Cook on Low for 6-8 hours until squash is very soft.
4. Add the coconut milk and blend until smooth.
5. Stir in lime juice.
6. Serve topped with fresh coriander.

Tips

This works with pumpkin in autumn or butternut squash year-round. Both give a beautiful golden colour.