Butternut Pumpkin Soup With Ginger And Coconut

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 600 g diced butternut pumpkin (you'll need a 1 kg pumpkin)
• 1 large onion, chopped
• 1 tablespoon oil
• 2 teaspoons minced garlic
• 2 tablespoons grated or minced gingerroot (i used the bottled type)
• 400 ml vegetable stock (good quality)
• 150 ml coconut milk
• 1 tablespoon lemon juice
• 1 tablespoon tomato paste
• 1 teaspoon sugar

Recipe

• 1 saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
• 2 add stock (it should just cover the pumpkin). bring to boil and cook gently for 15 minutes.
• 3 let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
• 4 return to heat, add coconut cream, lemon juice, tomato paste and sugar.
• 5 simmer another five minutes.
• 6 season to taste with salt and pepper.
• 7 serve with lots of fresh, crusty bread.