Thai Pumpkin Soup With Basil Cream

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1kg pumpkin or butternut squash, peeled, deseeded and cut into 1cm cubes
1 tbsp vegetable oil
1 onion, chopped
2.5cm piece fresh root ginger, peeled and finely chopped
4 tsp  Thai Curry Paste
450ml vegetable stock
400ml can  Coconut Milk
142ml pot single cream
20g pack fresh basil, chopped

Preheat the oven to 180*C.
Place the pumpkin or butternut squash on a non-stick baking tray and season. Roast for 30 minutes, or until tender.

Meanwhile, heat the oil in a medium pan and add the onion and ginger. Cover and sauté for 10 minutes, stirring occasionally. Stir in the curry paste and cook for 1-2 minutes, then add the pumpkin, stock and coconut milk. Cover and bring to the boil, then allow to simmer for 5 minutes. Remove from heat and cool slightly.

Purée the soup in a food processor or blender in 2 batches, until smooth. Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required.

Place the cream and chopped basil in a small pan and heat gently. Serve the soup in bowls with the basil cream swirled over the top and sprinkled with freshly ground black pepper, and with crusty granary bread on the side.
Source:  Ocado
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