With halloween upon us i decided to actually do something with a bit of the flesh from the pumpkin, so to you i present thai spiced pumpkin soup. For this you will need.

750grams of pumpkin diced into cubes
750grams of butternut squash also cubed
1/2 tsp of chill paste
1 chilli finely chopped(i was out of birdseye so i used a scotch bonnet which made it very spicy)
6 cups of chicken stock
1 400ml tin of coconut milk
olive oil
4-5 cloves of garlic finely chopped
1 large onion finely chopped
some chopped corriander or cilantro as i believe you wacky americans call it
1 tsp of turmeric
1 tsp of ground cumin
splash of fish sauce(optional)



first of all we throw a splash of oil in a large pot and cook the onions and garlic for around 10 minutes.



after the ten minutes throw in the corriander and chilli and stir until fragrant



with tis done put in the 1/2 teaspoon of chilli paste, the cumin and the tumeric and continue to stir.



after the onions and garlic seem to have a fair coating of the spices, it's time to add the squash and pumpkin cubes and stir till they are well coated



cover and leave on a low heat for half an hour, go carve that pumpking, watch tv, i think i went for the diagnosis murder option.

when you come back you should see a soft brown mess



give it a stir then add the stock
and a splash of fish sauce
leave it to simmer for another hour

here's where i took the time out to do the jack-o-lantern



and just for good measure, my vomiting butternutsquash-o-lantern



here's what we have after an hour



when the hour is up come back, give another stir and add the coconut milk



stir and simmer for 15 minutes

now here's where i made a mess, being new to the whole puree machine

puree the mixture til smooth



and voila here you have it



add salt and pepper to taste and garnish with some sliced chilli(taste first though cos mine turned out spicy enough without this as a garnish) and corriander.