Pumpkin and Squash vegetables are wonderfully versatile but squash can be an acquired taste so here is a lovely, warming soup recipe.

Thai Style pumpkin soup, you will need:

• 1 ½ KG pumpkin or any squash
• Drizzle of oil
• 1 onion, sliced
• 1 tbsp grated ginger
• 1 tsp lemongrass, or a stalk crushed
• 3-4 tbsp Thai red curry paste
• 400 ml coconut milk
• 850 ml vegetable stock
• 1 lime juice
• 1 red chilli to serve

Pre heat the oven to 180/200 degrees C and drizzle the squash with oil, roast in the oven for 30 minutes or until tender.

Meanwhile fry up the onion, ginger and lemongrass until the onion is softened, stir in the curry paste and the vegetable stock and leave to simmer for 5-10 minutes.

Then add the pumpkin or squash once it is cooked through and stir well.

Next take all but a few spoonful’s of the coconut milk and stir it in, bring it all to the boil and then reduce to a simmer.

In order to blend the whole mixture smooth we recommend a model such as the Waring WSB33K Light Duty Quik Stik to get the perfectly consistency but any hand held stick blender will do. If in doubt and you are doing it the old-fashioned way, mash the vegetables thoroughly. The result will be more of a rustic ‘farmhouse’ style soup but the fantastic flavour will be unchanged.

Once a desired texture is achieved, season with the lime juice and a dash of salt and pepper. To serve, drizzle a spoonful of coconut milk into each bowl and scatter a few slices of red chilli on top.

The perfect solution to cold Autumnal nights, enjoy!