A refreshing twist on the standard pumpkin soup. Ginger, coconut and lime bring the thai flavours. Not heavy, can be enjoyed all year round. A great gluten free option
Remove the pumpkin skin and seeds, chop pumpkin into chunks.
In a large pan, sauté the onion and garlic in a little oil until golden.
Add chunks of pumpkin, stirring for five minutes.
Add enough chicken stock to cover the pumpkin.
Bring to the boil and then simmer for about 15 minutes, till the pumpkin is soft. Take it off the heat and allow to cool.
Blend the mixture to a puree.
Put it back on the stove, add coconut cream and salt and pepper. Bring the heat up slowly until the soup is simmering.
Add lime juice and seasoning to taste.
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