Try out this new healthy and nutritious spiced pumpkin soup, perfect to use after Halloween so there is no wastage of pumpkin.
Vegetable oil 1 tbsp
Banana shallots x 2
Garlic 1 clove
Curry powder ½ tsp
Ginger to taste
Coconut milk 400g
Vegetable stock 1 pint
Heat the oil in a large saucepan and cook the shallots, garlic, chilli and ginger until soft.
Add the curry powder and cook for a further minute. Add the diced pumpkin flesh, coconut milk and stock.
Bring to the boil and simmer for 30 minutes or until the pumpkin is soft.
Ladle into the blender and blend until smooth.