SPICED PUMPKIN AND COCONUT MILK SOUP
1 Preheat the oven to 180⁰C. Place the pumpkin in a single layer on a baking sheet and roast for 30 minutes. 2 Heat the oil in a large pan. Sauté the onion for 2 minutes, then add the garlic, ginger and chillies. Continue to sauté until the garlic is soft. Add the spices, stir in the stock and Prep time 20 mins Cooking time 1 hour Serves 8 1kg pumpkin, peeled and diced 1 tbsp olive oil 1 large onion, chopped 2 garlic cloves, crushed 1 tbsp grated fresh ginger 1-2 red chillies, seeded and chopped 1 tsp ground coriander 1 tsp ground cumin 1 litre chicken or vegetable stock 1 can coconut milk 1 tsp grated lemon zest 6 tbsp chopped coriander add the pumpkin. Bring to the boil, then reduce the heat and simmer for 20 mins. Add the coconut milk and lemon zest. Simmer for a further 10 mins. 3 Purée the mixture until smooth. Add the coriander and season with salt. 4 Return to the heat, bring to a simmer then serve.