As Halloween fast approaches, I love seeing pumpkins appear on the supermarket shelves. The kids love carving spooky faces into them!
Along with being a great decoration for Halloween, Pumpkin is actually really god for the heart too!
The fiber, potassium, and vitamin C content in pumpkin all support heart health. Pumpkin is also low in Saturated Fat, and very low in Cholesterol and Sodium. It is such a shame they aren’t available all year round.
After the carving, make sure you don’t waste its contents. I try and involve the kids as much as possible in the kitchen so once the carving is over we take the left overs and make this delicious pumpkin soup.
What You Need:
- 1 and a half kg of pumpkin, peeled and roughly chopped
- 4 tsp of sunflower oil
- 1 onion, sliced
- 1 tbsp grated ginger
- 1 lemongrass, bashed
- 3-4 tsp Thai red curry paste (you can buy it or make your own)
- 400ml can coconut milk
- 850ml vegetable stock
- Lime juice
- 1 red chilli, sliced to serve (optional)
How You Do It:
- Heat oven to 200C/180C fan/gas 6. Toss the pumpkin in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
- Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass.
- Cool for a few mins, then whizz until smooth.
- Return to the pan to heat through, seasoning with salt, pepper and lime juice if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli..