Ingredients
- 5 shallots, sliced
- 1 clove garlic, crushed
- 1 red chilli, deseeded and chopped
- 15g fresh ginger, grated
- 1.25kg pumpkin, deseeded and chopped
- 400ml coconut milk
- 500ml chicken stock
- 15g coriander
- sugar and salt to taste
Method
- Fry the shallots, garlic, chilli and ginger in a little oil for 3-4 mins without browning.
- Add the pumpkin and stir to coat in oil.
- Add the coconut milk and stock, stir and bring the boil. Simmer for 20 mins or until the pumpkin is tender. Stir in the coriander.
- Puree until smooth.