Coconut, Pumpkin And Ginger Pasta Sauce - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 onion
1 tablespoon fresh ginger
500 g pumpkin, diced
100 ml chicken stock
1 (410 ml) can coconut cream
salt and pepper

Preparation

Chop the onion and finely mince the ginger.
Heat the oil and saute the onion and ginger without browning them.
Add the pumpkin and stir for 2 minutes.
Add sufficent water to just cover the pumpkin and cook until the pumpkin is soft.
Add the coconut cream and stock and stir thoroughly.
Using a blender or mouli, blend until smooth.
Serve.