Vic’s Delicious Pumpkin Soup

4 tbsp olive oil

4 large onions
3 cloves garlic
3 cm piece of fresh ginger (or a tbsp powdered if you don’t have any)
3 red chillies
salt & peper to taste
1 kg pumpkin or butternut squash cut into chunks
510 mls stock
1/2 block coconut cream or 1 can coconut milk
2 limes, juice and zest (I use lemons when I can’t get limes)
25g fresh corriander (I know a joke in Italy, so I use parsley when I have run out of the home-grown stuff, but no where near as good)1. Heat the oil and fry gently the onions, garlic, ginger & chillies for 5 mins
2. Add pumpkin/ squash, seasoning, stock, coconut & simmer partially covered for 25 mins
3. Puree with a blender, check seasoning and stir in chopped corriander & lime zest & juice. Yummy!
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