Toss the pumpkin or squash in a roasting tin with half the oil and thai curry soup, then roast for 30 mins until golden and tender. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.
Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.
Pumpkin is rich in vital vitamins and minerals. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. 00743 11 40 C 11 55. 007431 69 40 69 C 47. Khao Soi is a rich fragrant Coconut Curry Noodle Soup that hails from Northern Thailand. Fast and flavorful, this 15 Minute Northern Style, Thai Coconut Noodle Soup called, Khao Soi is so easy to make!