So if your panning on carving a pumpkin or want a way to use up the squash’s in your fridge try this amazingly simple soup packed full of Thai spices with hints of ginger, chilli & coriander.
1kg Butternut squash or any pumpkin of your choice
200g White Onion
Tablespoon curry paste
2 Bulbs of garlic
Thumb of ginger
400ml Coconut milk
400g Vegetable stock
1 Spring onion
Peel and cut your butternut squash in half. Remove seeds and place seeds to one side. Add the oil to a pan and heat. Peel the ginger and garlic and chop together with the chilli (leave the seeds in the chilli if you want a kick) Slowly cook your ginger, chilli & garlic. Whilst these are cooking peel and dice the onions and your butternut squash.
Add the chopped onions and butternut squash to the pan and cook for 5 minutes. Once the onions starts to colour add the curry paste. cook for a further few minutes. Add your coriander, coconut milk & stock. Cook on a medium heat until the butternut squash is soft. Blend and season.
To make the garnish dry fry the pumpkin seeds in a pan. Once browed remove from the pan. To garnish the soup top with pumpkin seeds, spring onion sliced at an angle, chopped chilli, grated coconut and ginger.