This soup is low on effort but high on flavour - perfect for chilly Autumn evening!
1 medium-sized pumpkin (15-20cm in diameter)
1 Tbsp coriander seeds, crushed
1 tsp ground cumin
1 small onion, diced
1 x 400g can of coconut milk
3-4 Tbsp green Thai curry paste
500ml chicken or vegetable stock
chilli flakes to garnish
Pre-heat the oven to 180C.
Chop the pumpkin into 6 or 8 wedges. Scoop out the seeds and place the wedges skin side down on a baking sheet lined with aluminium foil.
Brush them with a little olive oil and place a dab of butter in the hollow of each wedge. Sprinkle liberally with a mix of the cumin and the coriander. Roast in the over for about an hour or until soft enough to be skewered with a fork.
In the meantime, heat a little olive oil in a large pot and gently fry the onions until translucent but not brown. Scoop the flesh out of the pumpkin skin and add to the onion in the pot. Mash with a fork.
Add the coconut milk and Thai curry paste and stir until it starts to bubble. Using either a masher or a hand blender, mash to make a smooth puree.
Add the chicken stock in increments of about 150ml, stirring well after each addition, until the desired thickness of soup is obtained.
Serve hot, topped with a sprinkling of chilli flakes.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2010/11/thai-roast-pumpkin-soup.html