Thai pumpkin and coconut soup

Vegan and gluten free, this is a stunningly good, creamy soup, perfect for a cold autumn or winter day.

2 kg pumpkin flesh, peeled and chopped into large chunks
1 onion, chopped
2 cans organic coconut milk
1 litre vegetable stock
4 tbsp extra virgin olive oil
1 tsp sea salt

For the Red Curry Paste:
2 red chillies
2 tsp ground coriander
1 tsp ground cumin
4 lemongrass stalks, tough outer leaves removed and chopped
5 cm piece of ginger, peeled and finely chopped
3 cloves garlic, finely chopped
1 red onion, finely chopped
grated zest and juice of 2 limes

To Serve:
1 tbsp fresh coriander, chopped

View the full recipe at The Circus Gardener’s Kitchen →