[Ajani]

1 kg pumpkin or squash, peeled, deseeded and cut into 1 cm cubes
1 tablespoon vegetable oil
1 onion, chopped
2 1/2 cm fresh gingerroot, peeled and finely chopped
4 teaspoons Thai red curry paste
450 ml vegetable stock
1 (400 ml) can coconut milk
142 ml single cream
1 (20 g) package basil, chopped

1. Preheat the oven to 180C, gas mark4; Place the pumpkin or butternut squash on a non-stick baking tray and season; Roast for 30 minutes, or until tender.

2. Meanwhile heat the oil in a medium pan and add the onion and ginger; Cover and saute for 10 minutes, stirring occasionally.

3. 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.

4. Puree 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.

5. Place the cream and chopped basil in a small pan and heat gently.

6. Serve the soup in bowls with the basil cream swirled over the top and sprinkled with freshly ground black pepper, and with crusty bread on the side.

Serves 4