THAI PUMPKIN & COCONUT SOUP
Ingredients 4 tbsp olive or coconut oil 4 small onions or large shallots, roughly chopped 4 cloves of garlic, finely chopped 4 cm root ginger, peeled and finely chopped 2 red chillies, finely chopped 1 kilo of fresh pumpkin / butternut squash, deseeded 500 ml vegetable stock 2 cans of coconut milk 1 pack of fresh coriander zest and juice of 2 limes Fresh coriander and finely chopped fresh chilli, to serve Method 1. Heat the oil gently in the pan and add the onions, chilli, garlic and ginger with a pinch of salt and some freshly ground pepper. Cook gently for 5 mins, then add the pumpkin and stock. 2. Cook for another 10 mins, then add the coconut milk. It seems like a lot, but you do need both cans! Simmer for another 15 mins, then stir in the lime zest and juice. 3. Add most of the chopped coriander, then, when the vegetables are soft, blitz with a hand blender or liquidise in batches in a food processor.
4. Check the seasoning and serve with chopped coriander and chilli.