DELICOUS SPICY PUMPKIN AND COCONUT SOUP

Easy step to make delicous spicy pumpkin and coconut soup. . . . .

a) 1 small fresh red chilli, seeded and chopped. . . . . .

b) 1 stem lemon grass, white part only, sliced. . . . .

c) 1 teaspoon ground coriander. . . . .

d) 1 tablespoon chopped fresh ginger. . . . .

e) 2 cups (500ml) vegetable stock. . . . .

f) 2 tablespoon oil. . . . .

g) 1 onion, finely chopped. . . . .

h) 800g pumpkin flesh, cubed (see note). . . . .

i) 1 1/2 cups (375ml) coconut milk. . . . .

j) 3 tablespoon shopped fresh coriander leaves. . . . .

k) 2 teaspoons shaved palm sugar or soft brown sugar extra coriander leaves, to garnish. . . . .

How to do

Place the chilli, lemon grass, ground coriander, ginger and 2 tablespoons vegetable stock in a food processor, and process until smooth. . .

Heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes. Add the spice paste and cook, stiring, for 1 minutes. . .

Add the pumpkin and remaining vegetable stock. Bring to the boil, then reduce the heat and simmer, covered, for 15-20 minutes, or until the pumpkin is tender. Cool slightly then pocess in a food processor or blender until smooth. Return to the cleaned pan, stir in the coconut milk, coriander and palm sugar, and simmer until hot. Garnish with the extra coriander leaves. . .

Serves.

Note: You will need to buy 1.5kg pimpkin with the skin on to yield 800g flesh. . .