Coconut, Ginger & Pumpkin (or Sweet Potato) Soup

You will need: 1 Large saucepan, jug for the stock, chopping board, spatula/wooden spoon, soup gun/ food processor, vegetable peeler, large sharp knife, 1-2 tbsp/tsp.

Ingredients (Serves 6-8)

·      Coconut/Olive Oil for frying

·      1 pumpkin – roughly chopped, deseeded and skin peeled off.   

(Adult Supervision Required) (do not buy the big carving pumpkins, see tip below)

·      1 medium white onion – roughly chopped

·      1 thump size ginger – skin off, roughly diced

·      3 garlic cloves – roughly diced

·      pinch cayenne pepper (optional)

·      1 can coconut milk

·      400ml chicken/vegetable stock

·      Himalayan salt & black pepper to taste.

Directions

1.    On medium heat gently sauté the onion, ginger and pumpkin until soft.
2.    Then add cayenne pepper (be careful, it’s spicy!) and garlic and stir for another minute.
3.    Stir in the coconut milk and stock and bring to the boil.
4.    Reduce temperature to a gentle simmer and cover saucepan.
5.    Let simmer until the pumpkin is soft (approx. 15mins)
6.    Puree the soup with a soup gun OR do it in small batches in a food processor. (Adult Supervision)
7.    Add more hot water to reach the consistency that you like.
8.    Season to taste.
9.    And Enjoy

Tip:  Go for small pumpkins that feel heavy for their size, with a smooth, firm skin. Smaller pumpkins are best and tend to have more flesh. When chopping pumpkin put a tea towel under the chopping board to keep it steady, then use a large strong knife to cut it in half. (Adult Supervision Required)