Pumpkin soup with coconut & ginger

4 Servings

Ingredients

Quantity Ingredient
600 milligrams Chopped pumpkin flesh
1 large Onion chopped
2 tablespoons Vegetable oil
2 tablespoons Chopped ginger
400 millilitres Coconut cream
300 millilitres Water
2 Chicken stock cubes
1 teaspoon Chopped chillies
1 tablespoon Lemon juice
2 tablespoons Chopped coriander
1 tablespoon Tomato paste
Pinch of sugar
Freshly ground pepper

Directions

Saute pumpkin and onion lightly in vegetable oil. Add water, ginger, chicken stock cubes, bring to boil and cook gently for 15 mins. Puree soup in blender. Return to heat, add coconut cream, lemon juice, paste and sugar. Bring to boil, cook another five mins. Season with pepper and, if you like, a bit more salt. Garnish with coriander.

Serve hot or cold.

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