SERVES: 4-6 | PREPARE: 60 mins | COOK: 20 mins
Heat oven to 200C/180C fan/gas 6. Put the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 45/60 mins until golden and tender. Leave to cool a little
When cool enough to handle, cut in half, remove the seeds (keep them for later) and scoop out the flesh.
Put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
Put the reserved pumpkin seeds in a sieve and wash to help remove the pumpkin strings. Dry the seeds and place them in a hot, dry pan and season with salt, pepper, cayenne pepper, ginger and onion powder.
Serve drizzled with the remaining coconut milk and scattered with chilli and the toasted seeds, if you like.
1½ kg pumpkin or squash
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
juice and sugar, for seasoning
1 red chilli, sliced, to serve (optional)
Salt & Pepper
Spices – cayenne pepper, ginger, onion powder
Pinot Gris or an off dry Riesling