Vegan Moroccan one-pan dinner
This is Jessica Sepel's vegan twist on a classic recipe
Once winter starts to raise its dreary head, few people can say no to a warming bowl of homemade pumpkin soup.
This take on the winter classic brings in a Thai-inspired taste with the addition of red curry paste. Served with crusty bread or topped with a handful of crunchy croutons, this soup makes an easy cold weather meal full of pumpkin's good-for-you vitamins and minerals.
Makes around 6 serves
Steam the pumpkin pieces until soft. Smaller pieces will take less time to cook than larger ones so be sure to chop them fairly evenly.
When the pumpkin is almost done, add the oil and curry paste to a cold stock pot. As it warms to a medium heat, add in the ginger, onion and a pinch of salt. Once the onion starts to soften, add the cooked pumpkin, stock, fish sauce and squeeze of lemon.
Once it reaches a simmer, stir the coconut milk through and continue to cook for around 10 minutes.
Take the pot off the heat and after letting the soup cool slightly, carefully puree your mixture using a stick blender. If you prefer a thinner soup, just add a little extra milk or stock as you blend.