Ingredients

• Sunflower oil – 4 teaspoons.
• Grated ginger – 1 tablespoon.
• Pumpkin or squash – 1-1/2 kg. (It should be peeled and roughly chopped).
• Sliced onion – 1 no.
• Bashed lemon grass -1 no.
• Coconut milk – 400 ml can.

• Thai red curry paste – 3 to 4 tablespoons.
• Lime juice – for seasoning.
• Sugar – for seasoning.
• Vegetable stock 850 ml.
• Sliced red chili – 1 no. (It should be sliced; optional item).

Cooking guidelines

Pumpkin should be tossed in a roasting tin with half portion of the oil and seasoning.

It should be roasted for 30 minutes until turn tender and color becomes brown.

The remaining oil must be placed in a pan and add lemon grass, ginger and onion.

Cook for 8 to 10 minutes until they become soft.

Stir in the curry paste (around 1 minute) and then, roasted pumpkin, stock and 3 tablespoons of coconut milk should also be stirred in.

It should be brought to simmer and cook for 5 minutes.

Then, fish out the lemon grass and cool for a few minutes before whizzing using a hand blender until turn smooth.

Return to the pan for heating through and then, season with sugar, salt, pepper and lime juice.

Drizzle with coconut oil and scatter with chilli before serving.