If you like pumpkin soup then wait till you try this spicy Thai version. It’ll warm you up in seconds.
Makes 6 generous serves and takes 30–40 minutes to prepare.
1 butternut pumpkin, skinned, seeded and diced
4 cups water
1½ cups coconut milk
2 Massel brand chicken Ultrastock cubes
2 tablespoons coconut oil
1½ tablespoons fresh ginger, ground to paste
4 cloves ground garlic
2 tablespoons fresh, chopped coriander
2 teaspoons garam masala
1 teaspoon ground coriander seeds
1–2 red hot chillies (or to taste)
1 teaspoon ground turmeric
2 tablespoons extra fresh, chopped coriander
Heat oil in a large saucepan.
Gently fry the garlic, ginger, coriander seeds and garam masala.
Add the water, stock cube, pumpkin and chilli, and bring to the boil.
Lower the heat, cover with a lid and simmer until the pumpkin is very tender and falling apart.
Remove the saucepan from the heat.
Using a handheld blender, puree the pumpkin until smooth and creamy.
Place the saucepan on a low heat and add the coconut milk.
Blend until consistency becomes smooth and glossy.
Stir in the fresh coriander.
Serve topped with extra fresh coriander and a very light sprinkling of ground cloves.