Ingredients
- 600 mg pumpkin flesh (chopped)
- 2 chicken stock (cubes)
- 1 onion (chopped)
- 400 ml coconut cream
- 300 ml water
- 30 gr ginger (chopped)
- 30 ml vegetable oil
- 18 gr tomato paste
- 16 ml lemon juice
- 12 gr coriander (chopped)
- 3 gr chillies (chopped)
Pinch of sugar Freshly ground pepper Saute pumpkin and onion lightly in vegetable oil. Add water, 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.
