Butternut Pumpkin Soup With Ginger And Coconut - cooking recipe

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

Preparation

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.