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£5 dinners | Spiced pumpkin soup

We have started a new series of posts on Instagram called £5 Dinners where we will be sharing some of our favourite budget friendly meals. Follow us @savingscotts to keep updated with the series.
We have also decided to post all the recipes on here and there is now an easy to use tab on the navigation bar just for £5 dinners. So you can find all your favourite, easy to cook, low cost dinners in one place. 
Plus save money on your food shop using approved discount gift cards with Zeek. 

This weeks recipe is the perfect way to use up left over pumpkins after halloween and is vegetarian, vegan and dairy free friendly. It is the perfect winter warmer and is less than £3 for 4 portions. It is best served with fresh bread to dip into the soup. It can be made in batches, frozen and reheated when required. 

  • 1kg of pumpkin- peeled and cubed (50p)
  • 1 tbsp of vegetable oil (20p)
  • 1 onion chopped (10p)
  • 2 cm of fresh root ginger- peeled and finely chopped (10p)
  • 4 tsp red thai curry paste (50p)
  • 450 ml vegetable stock (5p)
  • 400 ml of coconut milk (£1)
  • 20g fresh basil (10p)

1. Preheat oven to 180 degrees celsius and cook the pumpkin in a roasting tin for 30 minutes until soft.
2. Meanwhile in a pan soften the onion and finer in the oil for 10 minutes
3. Add the red curry pasta and stir for 2 minutes
4. Add the vegetable stock and coconut milk and bring to the boil. Allow to simmer for 5 minutes.
5. Remove the pan from the heat and allow to cool slightly.
6. Add to a blender the pumpkin and then the liquid and blend until smooth. 
7. Add the fresh basil and serve.

We love to keep all the meal plans and recipes we create in one easy to use binder. 
Plus, by keeping the recipes in sheet protecters means we can re-use them time and time again and saves us printing out several copies. 


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