- A very large pot
- a blender – a hand-held one is brilliant for this
- the diced meat of a whole pumpkin (a medium sized one)
- 1 onion finely chopped
- a good sized finger of ginger , grated
- 2 large red chilies ( the mild ones) deseeded and finely chopped
- 2 cloves of garlic chopped
- 2 pints of hot chicken stock
- A tin of coconut milk
- salt and pepper
- Vegetable oil
- Heat the oil in the pot, add the onions, ginger and chilies, and cook over a medium heat, until soft but not browned.
- add the garlic and the pumpkin meat, and stir in well, allow to cook gently for about 5 minutes, then add the chicken stock
- reduce the heat and allow to simmer for about 30 mins until the pumpkin is tender
- Remove from the heat and blend until the soup is completely smooth.
- Add the coconut milk and blend again
- Check the seasoning, and serve, garnished with a little fresh coriander if you have it, or a big smile if you don’t!
The soup can be successfully blended and frozen before adding the coconut milk. Just add the coconut milk when it is heating through after defrosting. I like to serve toasted pitta bread with this; just toast the pitta, and slice it diagonally into fingers.