Step by step
Method
5 steps- 01
Heat oil in a saucepan and fry curry paste and ginger for 45 seconds.
- 02
Whisk in pumpkin puree and stock until smooth. Bring to a gentle simmer.
- 03
Cook for 7 minutes, then stir in coconut milk and soy sauce.
- 04
Simmer for another 2 minutes. Take off the heat and add lime juice and half the basil.
- 05
Blend briefly, then serve with the remaining basil.
Cook's notes
Make it excellent
- Check that the curry paste is vegan; some traditional brands include shrimp paste.
Helpful cooking questions and genuine results are welcome.