Thai Spiced Pumpkin Soup

Easing into Autumn with Thai Spice Pumpkin Soup

Who knew there were different ways of calculating when Autumn officially starts? Meteorological Autumn begins on the 1st of September, while Astronomical Autumn starts on the 22nd of September this year. If you are keen to long out the summer, choose Astronomical, but if you are in a hurry for winter, the 1st of September is also a good choice.

This is a perfect recipe for shortening days either way.

Thai Spiced Pumpkin Soup

Ingredients:

A squash of your choice – I use butternut squash, but you could use any type of squash

A thumb of ginger

An onion

A clove of garlic

A tsp of Thai Red curry paste

1 tin of coconut milk – full or reduced fat, your choice.

Salt & pepper to taste

Method

Peel and cut up your squash into small chunks, discarding the seeds.

Dice the onion, garlic and ginger and add a little oil to the pan and add the Thai Red curry paste. Let it cook gently.

Add the squash and let it sizzle with the Thai Red curry mixture.

Add the tin of coconut milk and bring it to a simmer.

Cover and cook until the squash is soft. Season to taste.

Use a stick blender to whizz the soup up into a lovely, warming soup.

Serve with lovely crusty bread.

Feel free to make the recipe your own!