Thai-inspired pumpkin soup

Step 1

Heat oil in a pot, add lemongrass and ginger cooking until fragrant.

Step 2

Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.

Step 3

Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.

Step 4

Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.

Step 5

Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.

Step 6

Bring to a boil and then leave on a low; simmer for another 10 minutes.

Step 7

Remove lemongrass stalks.

Step 8

Blend in batches (or use a hand held immersion blender) till smooth.

Step 9

Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.

Step 10

Serve.