Thai Pumpkin Soup 🎃🧡

I absolutely love autumn!! The brown leaves, the smell of cinnamon, Halloween baking and the pumpkins of course! This fiery Thai Pumpkin and Butternut Squash Soup is the perfect autumn comfort meal!! The soup itself has so much flavour but the additional roasted butternut squash on the top gives it a delicious texture! 

𝕀𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤

•1/2 Large Pumpkin 

•1/2 Butternut Squash 

•2 tbsp Butter 

•400ml Chicken Stock

•4 Garlic Cloves

•1 Diced Onion

•1 baby tin Coconut Milk (165ml)

•1 1/2 tsp Thai Red Curry Paste

•Salt, Pepper, Chilli Flakes, Ground Mixed Spice (clove,cinnamon,nutmeg)

𝕋𝕠𝕡𝕡𝕚𝕟𝕘𝕤⁣⁣- The other half of your roasted pumpkin or butternut squash, basil, cream and pumpkin seeds

𝕄𝕖𝕥𝕙𝕠𝕕⁣⁣

1. Halve your pumpkin and butternut squash and drizzle olive oil, salt and garlic granules. 

2. Bake in the oven for 15-20 minutes until soft inside.

3. Melt butter in a large pot over medium heat. Once the butter has melted add garlic, salt, chopped onions and cook for 3-4 minutes. 

4. Stir in the Thai curry paste for one minute and then add your stock and season to taste.

5. Chop up your roasted pumpkin and butternut squash and add to the pot along with your coconut milk (fill the tin up with water to get all the coconut out)

6. Simmer for 10 minutes and then take it off the heat and pour the contents into a blender.

7. Season again with mixed spice, salt, pepper and chilli flakes to taste and then pour into a bowl and top with pumpkin seeds, cream and some roasted pumpkin or squash.

8. Place remaining soup in an air tight container (lasts 3-5 days in the fridge) 
   

If you end up recreating this comforting pumpkin soup then please send me pictures or tag me @Kellyskitchen9 on Instagram as I would love to see your version!