Butternut Pumpkin Soup With Ginger and Coconut

Ingredients:

• 600 g diced butternut pumpkin You'll need a 1 kg pumpkin
• 1 large onion chopped
• 1 tablespoon oil
• 2 teaspoons minced garlic
• 2 tablespoons grated or minced gingerroot I used the bottled type
• 400 ml vegetable stock good quality
• 150 ml coconut milk
• 1 tablespoon lemon juice
• 1 tablespoon tomato paste
• 1 teaspoon sugar

Steps:

• 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