Ingredients
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1 tablespoon lemon juice
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600 g diced butternut pumpkin (You'll need a 1 kg pumpkin)
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1 large onion, chopped
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1 tablespoon oil
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2 teaspoons minced garlic
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2 tablespoons grated or minced gingerroot (I used the bottled type)
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400 ml vegetable stock (good quality)
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150 ml coconut milk
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1 tablespoon tomato paste
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1 teaspoon sugar
Instructions
- Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
- Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
- Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
- Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
- Simmer another five minutes.
- Season to taste with salt and pepper.
- Serve with lots of fresh, crusty bread.