Coconut, Ginger and Pumpkin soup

Ingredients

600 g Chopped pumpkin flesh

1 large Onion chopped

1 finely chopped onion

2 tablespoon Vegetable oil

2 tablespoon Chopped ginger

400 ml Coconut cream

300 ml Water

2 Chicken stock cubes

1 tablespoon Chopped chillies

1 tablespoon Lemon juice

2 tablespoon Chopped coriander

1 tablespoon Tomato paste

Pinch of sugar

Freshly ground pepper

Directions

Sauté pumpkin and onion lightly in vegetable oil. Add water, chilies, ginger, chicken stock cubes, bring to boil and cook gently for 15 mins.
Puree soup in blender. Return to heat, add coconut cream, lemon juice, paste and sugar.

Bring to boil, cook another five mins. Season with pepper and, if you like, a bit more salt. Garnish with coriander.

Serve hot or cold

Traditionally this dish would use dried shrimp, if you desire a shrimpy taste just add 1/4 cup dried shrimp, soaked for 5 minutes in boiling water, squeezed, and chopped fine. Add the shrimp in when you add the chilies. Serve hot.