Creamy Pumpkin Soup
peeled and chopped
(or omit salt and put in a vegetable stock cube here)
coconut milk (1 tin)
Heat the oil in a large saucepan over medium-high heart before adding the onion and garlic. Cook until the onion becomes transparent
Add the ginger, spices and salt and add the pumpkin.
Toss the pumpkin in the oil and cook for 5 minutes. Add the water (or stock) and coconut milk and bring to a boil before reducing the heat to lower.
Cook for 20 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
Blend soup until smooth. Serve with a touch of cracked black pepper.
Part of Incredible Edible Garforth - https://ediblegarforth.org.uk