Easy Thai Pumpkin Soup

Ingredients

• 15 ml sunflower oil
• 1 large onion, chopped
• 20 ml grated ginger
• 1-2 red chilies (optional)
• 125 ml coriander (finely chopped)
• 1 kg pumpkin, cubes (fresh or frozen)
• 1 1/4 liters vegetable stock (or chicken)
• 1 (410 g) can coconut milk (or equivalent)
• 10-15 ml garlic, crushed

Directions

1. 1

   Heat oil in a large saucepan and add onion, saute until translucent.

2. 2

   Add ginger and chilli and toss briefly.

3. 3

   Add pumpkin and stock.

4. 4

   Bring to the boil, reduce heat and simmeer for 20 mins.

5. 5

   or until pumpkin is tender.

6. 6

   Stir in the rest of the ingredients and process until smooth.

7. 7

   Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.

8. 8

   ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.

9. 9

   Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.