Ingredients:
1kg
butternut squash/pumpkin, deseeded
and cut into 1cm cubes
1
tbsp vegetable oil
1
onion, chopped
2.5cm
piece of fresh root ginger, peeled
and finely chopped
4
tsp red thai curry paste
450ml
vegetable stock
400ml
coconut milk
142ml
pot of single cream
20g
pack fresh basil, chopped
Method:
1.
Preheat the oven for 180oC. Place the
pumpkin or butternut squash on a non-stick baking tray and season. Roast for 30 minutes, or until tender.
2.
Meanwhile, heat the oil in a medium pan and add the onion and ginger. Cover and sauté for 10 minutes, stirring
occasionally. Stir in the curry paste
and cook for 1-2 minutes, then add the pumpkin, stock and coconut milk. Cover and bring to the boil, then allow to
simmer for 5 minutes. Remove from heat
and cool slightly.
3.
Puree the soup in a food processor or blender in 2 batches, until smooth. Return to the pan, season to taste and reheat
gently, adding a little more stock or boiling water for a thinner consistency
if required.
4.
Place the cream and chopped basil in a small pan and heat gently. Serve the soup in bowls with the basil cream
swirled over the top and sprinkled with freshly ground black pepper, and with
crusty granary bread on the side.
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