Our chefs have shared their recipe for a pumpkin, ginger and coconut soup - a winter classic with the volume turned up!
1 tablespoon Peanut Oil
1 onion coarsely chopped
2 cloves garlic grated
2 tablespoon fresh ginger chopped
1 tablespoon mild curry powder
1.2 kg butternut pumpkin diced
1 lemongrass stalk finely chopped
700ml chicken or vegetable stock
300ml coconut cream
Heat the oil in a large saucepan and sauté the onion and garlic.
Add the ginger, lemongrass and pumpkin.
Add the vegetable or chicken stock and bring to a boil.
Reducing the heat and simmer for 30 minutes or until the pumpkin is tender.
Remove from heat, add cold chopped butter and blend until smooth.
Return to a clean saucepan and add the coconut milk.
Season with salt, pepper and nutmeg
Serve with shaved toasted coconut, chopped coriander leaves and some chilli flakes.