Serves 8

Ingredients:

• 900g/2lb pumpkin flesh
  
• 1 tbsp of olive oil
  
• 25g/1oz butter
  
• 1 onion finely chopped
  
• 2 inches ginger - grated
  
• 1 tsp chilli sauce or 2 red chillies deseeded and finely chopped
  
• 400g/14 oz tin chopped tomatoes
  
• 570ml/1 pt of chicken stock
  
• Salt and freshly ground pepper
  
• 570ml/1 pt coconut milk
  
• Garnish with coriander and finely chopped green and red chilli

• Slice the top off the pumpkin and carefully remove all the seeds. Using a knife or a heavy spoon remove the flesh from the insides. Chop the pumpkin flesh quite coarsely.
• Heat the oil and the butter in large heavy-based pan. When it is foaming add the onion, ginger, and chillies and cook for 5-6 minutes, stirring occaisionally. Next add the pumpkin flesh and stir well. Place the lid on the pan and leave to simmer for 8-10 minutes. Give the mixture a stir from time to time to prevent it sticking.
• Add the tomatoes and cook for 4-5 minutes. Now add the chicken stock and season with salt and pepper. Replace the lid and cook for a further 45 minutes.
• Remove the soup from the heat and allow it to cool slightly. Pour the soup into a blender or liquidizer and blitz until it reaches the consistency you prefer.
• Return the soul to the saucepan, add the coconut milk, adjust the seasoning and cook for a further 6-7 minutes.