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This warming autumnal soup has a zingy, spicy flavour from Thai red curry paste and ginger, with cooling coconut milk for balance. Try serving it up as part of a Bonfire night or Halloween feast. If you can't find pumpkin you can use the same weight of butternut squash instead. See method
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
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