Pumpkin, ginger and coconut soup

Serves 4

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

• 1kg pumpkin, cut into 1-2 inch cubes
• 1 onion, chopped
• 2 tbsp olive oil
• 1 inch piece ginger (30g), finely chopped
• 1/2 – 1 tsp ground turmeric
• 750ml vegetable stock
• 250ml coconut milk
• Salt and pepper, to taste

Method:

1. In a large pan, heat the olive oil. Add the onion and cook until tender.
2. Add the pumpkin, ginger and turmeric and cook for 2-3 minutes.
3. Add the stock and coconut milk and bring to the boil. Leave to simmer for 30 minutes until the pumpkin is soft.
4. Allow to cool slightly, then use a blender or stick blender to puree until smooth. Season with salt and pepper to taste.
5. Transfer back to a pan to heat through. Serve with a swirl of coconut milk.