Ingredients
| ½ | Pumpkin |
| 1 Tbsp | Oil, or use butter |
| 1 | Onion, sliced |
| 2 | Green chillies, deseeded and chopped |
| 2 cm | Fresh ginger, diced |
| 2 | Garlic cloves |
| 1 ½ Ltr | Stock |
| 1 | Salt & freshly ground pepper |
| 1 can | Coconut cream, try the samoan brand, why buy thai when you can support the Islads? And it's creamy and delicous! |
| 1 to serve | Fresh coriander, or use mint |
Directions
- Peel and dice pumpkin; scoop out seeds and fibres.
- Cook onion, chillies, ginger and garlic in oil until translucent. Add pumpkin and cover in stock.
- Simmer about half an hour until tender.
- Blend, puree or mash so the soup is smooth.
- Reheat with salt, pepper and coconut cream. Serve with coriander.