Spice up your tastebuds

October 2nd 2014
By: Jon

If you fancy spicing up your tastebuds, have a look at this recipe for Thai Pumpkin soup.  The BBC GoodFood website has lots of inspirational easy to follow recipes that are tasty as well as a little bit different.

1.5kg pumpkin or squash – peeled and roughly chopped.
4tsp sunflower oil
1 sliced onion
1 tbsp grated ginger
1 lemongrass (bashed a little)
3-4 tbsp Thai red curry paste
400ml can of coconut milk
850ml vegetable stock
Lime juice and sugar to season
1 red chilli – sliced (optional)


  1. Heat oven to 200c/Gas 6
  2. Toss the pumpkin in a roasting tin with half the oil and seasoning
  3. Roast for 30 minutes until golden and tender
  4. Meanwhile put the remaining oil in a pan with the onion, ginger and lemongrass.
  5. Gently cook for 8-10 minutes until softened.
  6. Stir in the curry paste for a minute, then add the pumkin and all but 3 tbsp of the coconut milk and stock.
  7. Bring to a simmer and cook for 5 minutes – fish out the lemongrass.
  8. Cool for a few minutes then whizz with a hand blender until smooth.
  9. Return to the pan to heat through, season to taste, serve drizzled with the remaining coconut milk and scattered with chilli.
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