Thai pumpkin soup

This Thai pumpkin soup has 16g protein for 420 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Ingredients

• 1 Cup Pumpkin
• 1 Cup Sunflower Oil
• 1 Cup Onion
• 1 Cup Ginger
• 1 Cup Lemongrass
• 1 Cup Thai Red Curry Paste
• 1 Cup Coconut Milk
• 1 Cup Vegetable Stock
• 1 Cup Lime juice
• 1 Cup Sugar
• 1 Cup Red Chilli

Method

1. step 1
2. Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
3. step 2
4. 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 with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

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Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.