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Thai pumpkin soup
- 1.5kg pumpkin or squash, peeled and roughly chopped
- 4 tsp sunflower oil
- 1 onion , sliced
- 1 tbsp grated ginger
- 1 lemongrass , bashed a little
- 3-4 tbsp Thai red curry paste
- 400ml can coconut milk
- 850ml vegetable stock
- lime juice and sugar, for seasoning
- 1 red chilli , sliced, to serve (optional)
Directions:View on BBC Good Food
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