With all that pumpkin hollowing going on over the next week this is a great way to use up the flesh or then again squash is just as good. The soup is warming and spicey, easy to put together, just the thing after you’ve been out kicking through the brightly coloured autumn leaves.
- Serves 4
- 500g pumpkin, peeled and chopped into 2cm cubes
- 50g powdered coconut milk
- 750 ml stock
- 1 red chilli
- 5 cm root ginger
- 2 cloves garlic
- 1 med onion chopped
- 1tbsp sunflower oil
- juice half a lime
- chopped fresh coriander
- Heat the oil in a pan, add the chopped onion, cook til transparent. Chop chilli, ginger and garlic finely, stir into onions, cook til softened. Add pumpkin and cook over high heat to drive out water.
- Add stock and leave muttering on a low heat for about 20 minutes ‘til softened. Sprinkle on powdered coconut milk powder then liquidize ‘til smooth.
- If it’s too thick add some water. Add salt and pepper, pour in a little of the lime juice, taste and adjust seasoning. Stir in chopped coriander and serve.
Coconut milk powder is useful to have in the store cupboard, I found it in the ethnic section of the supermarket, if you can’t find it substitute some of the liquid with coconut milk.