For cooler autumn eves and this spicy soup is a nice warm up. Pumpkin is a delicate taste and one needs to be careful with spices. This one is called ‘Thai’ mainly for curry paste and coconut milk in it. But soo easy to cook can be called fool-proof.

half medium size pumpki (1,5 kg)

1 onion

400 ml coconut milk

Lemon grass (not so much essential but good to have)

Lemon juice from half lemon

vegetable stock cube (make 800 ml stock out of it)

1 tablespoon freshly grated ginger

2 tablespoons red curry paste (the amount is totally up to your ability to handle hot curry – mine is low)

Peel and cut pumpkin into small chunks. Sprinkle with half lemon juice mixed with 2 teaspoons of sugar. Grill or bake for min 30 mins in an oven until pumpkin gets soft and goldens.

Meanwhile heat up 1 tablespoon of oil on a pan, add ginger, chopped onion and lemongrass. Cook for 5 mins and set aside until pumpkin is ready. Add roasted pumpkin chunks to ginger/onion aase and cook for another 4-5 mins. Add coconut milk, curry paste, vegetable stock, remainder lemon juice, teaspoon salt and a pinch of sugar and let it simmer for 5-10 mins. Now take a strainer and take lemon grass out of the soup (no harm if some grass stay in it – it’s just very dry and not really eatable). Turn off the heat and let the soup cool down for 10 mins. Blend until soup is creamy texture.