Starter, Spicy roast pumpkin soup.
I love making soup! I love the chopping, the stirring, the blending…. I find the whole process very satisfying. And the variations and flavours are endless. I never understand why people are scared of making soup? It’s so easy.
This soup is particularly good, hearty and flavoursome with a bit of spice! I am not a huge fan of ridiculously spicy foods that are so hot you lose the flavour but I like a little kick and the warmth you get with some subtle flavouring.
I cut the pumpkin (approx. 200g) into chunks, oil & season and roast in a hot oven until cooked. Meanwhile I peel & dice a large carrot, a large potatoe and an onion, I then soften these off over a medium heat, then a cover the vegetables with some stock (chicken or veg will do), add approx. 100ml coconut milk (can add more if needed), and then add a heaped teaspoon of red thai curry paste. Once all cooked through add the roasted pumpkin allow to simmer for 10 minutes then blend. Et voila!