Thai Pumpkin soup

Thai pumpkin soup is especially good when you are feeling a little cold or just need something to warm you up straight away. I am a big fan of soups and I find Thai red curry paste goes so well with pumpkin to make this delicious soup.
I use my Thermi Servebowl to keep the soup hot when I want to serve it up and also store it in the fridge. It is perfect to transport around because the airtight silicone lid ensures there is no spillage.

1 onion (halved)
2 garlic cloves
1 lemongrass stalk (in small pieces )
50 g ginger (in small pieces)
1 red chilli (in small pieces)
30 g olive oil (or coconut oil)
600 g butternut squash or pumpkin (in 3cm chunks)
1 tsp salt
1 pinch black pepper
1 Tbsp Thai red curry paste 2 tsp vegetable stock paste
½ teaspoon paprika
1 can coconut milk (approx. 400ml)
400 g water
10 g fresh coriander
1 lime (for serving)
handful of peanuts for serving (optional)

Place the onion, garlic clove, lemongrass stalk, ginger and chilli in the mixing bowl. Chop 2 Sec. / Speed 7. Add the olive oil and fry 10 Min. / Varoma / Speed 1.

Add the butternut squash and chop 3 Sec. / Speed 5. Add the salt, pepper, Thai red curry paste, vegetable stock paste, paprika, coconut milk and water and cook 15 Min. / 100C / Speed 1.

Once cooked, puree the soup 1 Min. / starting on Speed 4 and gradually working up towards Speed 9. Serve scattered with fresh coriander, lime wedge and a sprinkle of fresh peanuts.

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