Thai Style Pumpkin Soup

Ingredients:

1 Hokkaido Pumpkin

2-3cm piece of ginger, finely grated

1 French onion

1/2 teaspoon chili powder

1-2 teaspoon Thai curry spice

1-2 tablespoon vegetable stock powder

400 ml Coconut Milk

2-3 sprigs fresh coriander/cilantro (optional)

Directions:

Cut the pumpkin into pieces and roast at 180 degrees until tender, circa 30-40 mins.

Fry off the French onion in a large saucepan. Add ginger and spices and fry until aromatic.

Add pumpkin, stock powder or cubes, and enough water to cover the pieces. Bring to a boil.

Boil for about 10 minutes.

Add coconut milk and bring it up to serving temperature

Puree with a stick mixer and season to taste.

Serve with a side of fragrant jasmine rice and garnish with cilantro,
sweet chili sauce also goes really well with this.