Pumpkin, Chilli and Coconut Soup

Preparation Time: less than 30 mins
Cooking Time: 10 to 30 mins
Serves: 4-6

    • 1 medium Pumpkin, or Butternut Squash
    • 1 large white Onion, chopped
    • 2.5cm/1in piece of Ginger, finely chopped
    • 2 Garlic cloves, finely chopped
    • ½ Chilli, seeds removed, chopped
    • 4–5 sprigs Thyme
    • 400ml/14fl oz Earth’s Finest Organic Coconut Milk
    • Sea Salt and freshly ground black Pepper
    • Breadfruit or Sweet Potato chunks, to taste (optional)
    • 1. Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.
    • 2. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan.
    • 3. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp.
    • 4. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes.
    • 5. If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls.