Spicy Pumpkin/Crown Prince Squash Soup

Priory Farm has long been famous for its home-grown pumpkins. For culinary use, avoid the giant types, as they can be somewhat watery (though great for lanterns!). Instead, go for our home-grown Crown Prince Squash or medium and small culinary pumpkins, which are tastier and have denser, richer flesh

Ingredients

• 1 tbsp red Thai curry paste
• 1 tbsp vegetable oil
• 1 tsp cumin
• 1 tsp ground coriander
• 750 g pumpkin or squash flesh, either pre-roasted or peeled and chopped
• 1 medium sweet potato peeled and cut into chunks
• 2 cloves of garlic, crushed (optional)
• 1 x 400ml tin of coconut milk
• 600 ml (1pt) chicken stock or veg
• Season with salt, pepper and sugar to taste
• Crème fraîche or coconut milk to swirl
• Toasted pumpkin seeds to garnish

Preparation

1. In a large saucepan, gently fry the curry paste, oil and spices until they release their aromas.
2. Add the pumpkin/squash, sweet potato, garlic (if using), coconut milk and a little of the stock and bring to boil. Reduce heat and simmer for 20 minutes or until the flesh of the pumkin and potato is tender.
3. Use a hand blender or food processor to blitz until smooth. Add salt, pepper and a little sugar to taste.
4. Add remaining (or more) stock to achieve required consistency. TIP! Blend half the soup and then keep the other half with chunks so there is more texture to the soup.
5. Serve with a little creme fraiche or a swirl of coconut milk and garnish with toasted pumpkin seeds.
6. Suitable for home freezing.