Pumpkin and ginger soup

Pumpkin and ginger soup

starter | serves 4

1. Sauté the pumpkin, shallots and grated ginger in a good splash of olive oil in a large pan till soft. Add the vegetable stock, coconut milk and chilli, season, bring to the boil, then simmer gently for 40 minutes.
2. Pour into a food processor and blend until smooth. Check the seasoning, then serve with fresh herbs such as chives and mint, a squeeze of lime juice, and an extra splash of coconut milk, if needed.

 

Recipe Andy Harris
Photo David Loftus


from Issue 1

ingredients

• 1kg pumpkin, chopped
• 2 shallots, chopped
• 75g grated ginger
• 1 litre vegetable stock
• 125ml coconut milk
• ½ tbsp chilli powder

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