Thai Pumpkin Soup
2 tblsp peanut oil
1-1/2 kg pumpkin, coarsely chopped
2 medium carrots, coarsely chopped
3 medium potatoes, coarsely chopped
1 medium brown onion, coarsely chopped
2 tsp garam masala
1 liter chicken stock (or enough to just cover vegetables)
4 tsp grated ginger
4 tsp lime juice
1 can (400ml) coconut milk
*Fresh coriander (cilantro) leaves to garnish
Heat oil in large saucepan; cook pumpkin, carrot, potato, onion and garam masala, stirring until browned lightly.
Stir in stock, ginger and lime juice; bring to boil then simmer slightly uncovered for 2 hours.
Blend or process pumpkin mixture with either hand blender or in batches until smooth; return to pan stirring in coconut milk, bringing back to boil.
Ladle hot soup into serving bowls, sprinkle with fresh coriander (cilantro) – enjoy!