Thai Maple Roasted Pumpkin Soup

For The Soup

• 400 g pumpkin, diced
• 2 onions, diced (approx. 200 g)
• 2 carrots, diced (approx. 250 g)
• 1 red pepper, deseeded and diced
• 1 tbsp Thai red curry paste
• 1 heaped tsp garlic and ginger paste
• 1 tbsp pure Canadian maple syrup
• 1 tbsp oil
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 400 ml full fat coconut milk
• 400 ml boiling chicken stock
• Juice of 1 lime

To Serve

• 50 g pumpkin seeds

Soup

1. Preheat the oven to 200°C (180°C fan) / gas mark 6.
2. In a large bowl, toss pumpkin, onions, carrots, red pepper, Thai curry paste, garlic and ginger paste, pure Canadian maple syrup, and oil until coated.
3. Spread the mixture onto a baking sheet and roast for 25 minutes, shaking halfway through.
4. Transfer roasted vegetables to a large pot. Add Thai red curry paste, light soy sauce, fish sauce, coconut milk, and chicken stock.
5. Bring to a simmer, cover, and cook for 20 minutes.
6. Blitz the soup with a blender until silky smooth.
7. Stir in lime juice to taste.

to serve

1. Portion soup into bowls or hollowed mini pumpkins for a Halloween twist.
2. Scatter with pumpkin seeds to serve.