I came across this on a recipe card at my local supermarket ~ this is my low carb version



Serves 4


1 kg / 2.2lbs pumpkin or butternut squash, peeled, deseeded and cut into 1cm cubes
1 tbsp vegetable oil
1 onion, chopped
2.5cm / 1” piece fresh root ginger, peeled and finely chopped
4 tsp Red Thai curry paste
450ml / ¾ pint of vegetable stock
400ml / 14 fl oz can Coconut Milk


Preheat the oven to 350°F/180°C/Gas 4.

Place the pumpkin or butternut squash on a non-stick baking tray and roast for 30 minutes, or until tender.

Heat the oil in a medium saucepan and add the onion and ginger. Cover and sauté for 10 minutes, stirring occasionally. Stir in the curry paste and cook for 1-2 minutes, then add the pumpkin, stock and coconut milk. Cover and bring to the boil, then simmer for 5 minutes. Remove from heat and cool slightly.

Purée the soup in a food processor or blender in a couple of batches, until smooth. Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required.