Pumpkin, chilli and coconut soup
A warming winter pumpkin soup; the kick of ginger and chilli is set off by soothing coconut milk. If you can't get hold of pumpkin, try butternut squash.
This meal, if served as six portions, provides 177kcal, 3g protein, 14g carbohydrate (of which 8g sugars), 11g fat (of which 10g saturates), 3.5g fibre and trace salt per portion.
Ingredients
- 1 medium pumpkin, or butternut squash
- 1 large white onion, chopped
- 2.5cm/1in piece of root ginger, finely chopped
- 2 garlic cloves, finely chopped
- ½ Scotch bonnet chilli, seeds removed, chopped
- 4–5 sprigs thyme
- 400ml/14fl oz coconut milk
- sea salt and freshly ground black pepper
- breadfruit or sweet potato chunks, to taste (optional)
Method
Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.
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.
Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp.
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.
If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls.