Thai coconut pumpkin soup

• serves 4

• Preparation time:

• Cooking time: 45

Ingredients

2 onions, chopped
2 tablespoons grated ginger
1 small red chilli, deseeded, finely chopped (optional)
1 1/2 kg pumpkin, peeled and chopped
3 cups vegetable stock
270ml can coconut milk
juice of 1 large lemon
1/2 cup coriander, chopped

Method

1. Heat 2 tablespoons peanut oil in a large saucepan and cook onion for 5 min. Add ginger, chilli and pumpkin
and cook, stirring, for 3 min.

2. Add stock and bring to the boil. Simmer gently for 20 min, or until pumpkin is soft. Puree the soup in a blender and then return to the saucepan.

3. Add the coconut milk, lemon juice and coriander and return to a simmer. Season to taste with 1-2 tablespoons fish sauce and extra lemon juice. Serve with crusty bread and garnish with coriander leaves.

Notes