Pumpkin, Ginger And Coconut Soup - cooking recipe

Ingredients

2 tbsp sunflower oil
2 None onions, diced
30 g ginger, peeled and grated
1-2 None red chillies, deseeded and diced
1.3 kg butternut squash, peeled, deseeded and chopped
800 ml vegetable stock
1 litre vegetable oil, for frying
2 None small beetroot, peeled and sliced on a mandolin
400 ml can coconut milk
100 g creme fraiche
1 tsp caster sugar
2 tbsp lime juice

Preparation

Heat the oil in a large saucepan, add the onions, ginger and chili and saute for 2-3 mins, stirring. Mix in the squash and stock. Cover and simmer for 12-15 mins, until tender. Mix 1 1/4 cups coconut milk into the soup then blend using an immersion blender until smooth. Mix in the creme fraiche (or sour cream, if using), sugar and lime juice and season to taste.
Meanwhile, heat the vegetable oil in a pot to 325-350\u00b0F, or until it shimmers. Lower the beet slices into the oil and fry for 1-2 mins, until crisp. Remove using a slotted spoon and drain on paper towels.
To serve, heat the remaining coconut milk in a separate pan then froth up using the immersion blender. Divide the soup between bowls and spoon some coconut foam on top. Garnish with the fried beets then serve.