Thai pumpkin soup with bean sprouts and grilled lime garlic bread

Pre heat oven to 180.

Peel, deseed and dice the pumpkin into 3cm cubes. It’s best to use a bread knife (or any serrated knife) to peel it as it gives you more control while cutting it.

Toss the pumpkin with oil and salt and roast for 20 until golden and tender.

Peel, chop in half, then slice the onion.

Peel and mince the garlic.

In a large pan, sweat the onions in a little oil for about 3 minutes, until soft.

Add the garlic and the curry paste.

Cook for another 2 minutes.

Add the coconut cream, three-quarters of the water and a good pinch of salt. Bring to a gentle simmer.

Remove the coriander leaves from the stalk, and place the leaves in a bowl. Thinly slice the stalk and place in the soup

Once the pumpkin is cooked add to the pot.

Cook for 5-10 mins. Remove from heat.

Switch the oven to grill.

Blend soup until smooth. If it’s too thick, add more water.

Taste and add more salt to if needed.

Cut the bread in half and spread with the lime garlic butter. Grill until golden, a little char is good.

Add the bean sprouts and peanuts to the coriander leaves, season with a little salt and squeeze in lime juice.

Serve soup topped with bean sprout salad and grilled garlic bread on the side.