1 kg Butternut peeled and cut in cubes 2 Onions diced 1 tbsp fresh ginger or 2 tbsp ground ginger powder 1 tsp mixed herbs 1 tbsp Olive oil 1 L Vegetable stock 1 can Coconut milk Juice of ½ lemon 1 tsp Salt and pepper
Method
Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger.
Pick and finely chop the herbs.
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
Add the stock, coconut milk and chilli powder.
Season, then bring to the boil and simmer for 40 minutes.
Blitz in a food processor then serve with the fresh herbs, lemon juice and a splash of coconut milk
Notes
Serve hot with toasted sourdough. Freeze extra soup in 500 g serving sizes to last up to 3 months.