EASY PUMPKIN SOUP

 

1 large pumpkin, cut in chunks

2 cloves garlic, chopped

1 medium red chilli, chopped

1 can coconut milk or cream

lots of coriander leaves

salt & pepper

 

1. Cut the pumpkin into quarters so they are a manageable size to work with. Scoop out the seeds and remove the skin.

 

2. Chop the flesh into small chunks and cook in boiling water until soft.

 

3. Meanwhile, add the chilli, garlic, half the coriander, salt and pepper to a blender and whiz until well blended.

 

4. When the pumpkin is soft, drain the cooking water but reserve it. Put the pumpkin into the blender with the chilli mix and blend.

 

5. Put the mixture back into a saucepan, add the coconut milk and simmer. If it is too thick, add some of the reserved cooking water.

 

6. Serve in large bowls and add the remaining chopped coriander for garnish.

 

Serves 4