Stop! Pumpkin Time

I'm not really into the whole Halloween trick or treat thing, but I do like a nice project and tend to carve a pumpkin every year. Some years are better then others, but I think this year was reasonably successful! So, Martha Stewart eat your heart out. I've carved a delightful pumpkin and though that one wasn't for eating I did have half a squash to use up so I also made this rather tasty soup. All I need now to be the next Martha is a pumpkin cake (which I may do later this week if I can be bothered) and some kind of sewing project!

This soup is another of frugality; I'd already used the other half of the squash for a risotto, the chicken thighs were accidentally removed from the freezer and needed to be used and the coconut milk was left over from heaven knows what. DW loves soup too, so I made this because I thought he'd like it, and he did.

Red Curry Squash Soup with Chicken

1 tsp groundnut oil

5 thai shallots (or use half a red onion), finely chopped

3 skinless and boneless chicken thighs, cut into small dice

2 tbsp red curry paste

1 tsp finely grated fresh ginger

300ml coconut milk

600ml chicken stock

1/2 a butternut squash, deseeded, peeled and cut into small dice

handful green beans, cut into 2cm pieces

dash fish sauce

juice 1/2 a lime

pinch sugar

handful coriander leaves to garnish

In a large pan, heat the oil over a low heat and cook the shallots for a few minutes until softened then add the chicken and brown lightly. Stir in the curry paste and ginger and cook very briefly before adding the coconut milk and stock, stir everything together and then tip in the squash. Bring to the boil and simmer for 15 - 20 minutes, until the squash is softened.

When the squash is soft, with a slotted spoon scoop out a little more then half of the squash, place it in a processor and blend it with some of the soup liquid. Now this is a bit fiddly and if you don't mind blending the chicken as well you could just scoop out half of the soup and puree it, but I didn't find it too much of a bother getting just the squash out and I liked the deep orange colour it created. Return the blended soup to the pan and heat for 5 minutes, then stir in the beans, fish sauce, lime juice and sugar and heat for another few minutes until the beans are done to your liking.

My soup didn't need any more seasoning, but if you feel your soup does then add a grind of salt and pepper. Spoon into bowls and scatter over coriander leaves to serve. Serves 2 very greedy people with a bowl leftover for the next day, or 4 normal people!