The temperatures are constantly cold, the wind bitter and most nights when I arrive home from work after dark, I crave a bowl of hot soup. To satisfy this craving, I’ve been making big batches of Thai pumpkin soup to eat and usually freeze the leftovers, lessening meal prep for at least another meal.

Pumpkin soup needs to be seasoned to reach its full potential. I like using a mild red Thai curry with creamy coconut milk in pumpkin soup because the fruit/vegetable is elevated to its full potential.

Health benefits:

• Pumpkins are highly nutritious and particularly rich in vitamin A.

• Their high antioxidant content may reduce your risk of chronic diseases.

• The vitamin A, lutein and zeaxanthin in pumpkins may protect your eyesight.

THAI PUMPKIN SOUP

PB, V, DF

½ (1 kg) Kent pumpkin, cut in wedges

2 onions, diced

2 garlic cloves, crushed

1 tbsp ginger, finely grated

1 tbsp Thai red curry, mild

400 ml. tin coconut milk

4 cups (1 L) vegetable stock

pinch of sea salt, to taste

lime juice for seasoning

Heat the oven to 200’C. Add the pumpkin wedges to a lined baking tray, season with extra virgin olive oil and sea salt. Roast for 25-30 minutes until soft and golden.

Preheat a large saucepan on medium heat, saute the onions, garlic, ginger for 5 minutes in a little avocado oil. Stir in the curry paste and cook for a minute, add the roasted pumpkin, coconut milk (reserving 4 tablespoons for a drizzled garnish), vegetable stock and season with a little lime juice. Blitz with a stick blender until smooth and creamy. Serve with drizzles of coconut milk and coriander leaves.