It’s the time of year to make the most of all those seasonal pumpkins and squashes around! This spicy little number is sure to keep you warm and cosy this winter.
- ½ kg pumpkin or squash, peeled and roughly chopped
- 4 tsp sunflower oil
- 1 onion, sliced
- 1 tbsp grated ginger
- 1 lemongrass, bashed a little
- 3-4 tbsp Thai red curry paste
- 400ml can coconut milk
- 850ml vegetable stock
- lime juice and sugar, for seasoning
Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.
Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, season with salt, pepper, lime juice and sugar. Serve drizzled with the remaining coconut milk and scattered with chilli (if you like it spicy) and pumpkin seeds for decoration!
