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Yield
4 servings
Type
Vegan
Time
60 minutes
Level
Beginner
Remove the insides of the pumpkin, peel and chop into chunks, place on a tray then drizzle with olive oil. Roast for 30 minutes.
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Fry off the onion and ginger, then add in the Thai red curry paste. Stir well.
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Pop the pumpkin, coconut milk, stock and lemongrass into the pan. Bring to the boil then simmer for 20 minutes.
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Add the sugar, lime juice and salt to taste. Then blend until smooth with a stick blender.