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!

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